Beef Brisket

By McLean

Ingredients

• 4 lb. brisket
• 1 (8 oz.) jar tomato sauce (or Prego, etc.)
• 1/2 cup water
• 1/4 cup ketchup
• 2 tablespoons lemon juice
• 2 tablespoons wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon paprika
• 2 onions, sliced thinly
• 1 clove garlic, minced

Details

Servings 8

Preparation

Step 1

The day before:
In a large bowl, mix tomato sauce, water, ketchup, lemon juice, wine vinegar, Worcestershire sauce, brown sugar, dry mustard, paprika and garlic. Add thinly sliced onions to sauce; stir to coat well. Add several spoonfuls of sauce to bottom of roasting pan. Place brisket in roasting pan; spoon remaining sauce over brisket. Bake, covered, (make a foil tent) at 325 degrees for 3 hours. Cool, and then refrigerate overnight.

An hour before serving:
Remove solidified fat with a slotted spoon and discard. Slice cold meat thinly, cutting against the grain (on diagonal; use cutting board). Keeping slices together, return to pan and spoon sauce over meat, again reheat, uncovered, at 350 degrees for half an hour or until heated through.