Ingredients
- For Sauce:
- For Brisket
- 4 lbs or more lean brisket
- 2 lg. onions, sliced
- 3 lg. onions, diced
- 2 cloves garlic, minced
- 1 c. catsup
- 1/2 c. vinegar
- 1 tsp. dry mustard
- 6 Tbsp. brown sugar
- 2 cans beef broth
- 2 tsp. Worcestershire sauce
Preparation
Step 1
Roast brisket (covered) with the 2 sliced onions, at 325 for 3-4 hours, depending on the size - DO NOT OVERCOOK. It will slice much more easily if not quite tender. Cook, wrap in foil & refrigerate.
For sauce:
Saute the onions and garlic in a large saucepan (Dede did not say whether in oil or butter, so I think I use regular veggie oil) until softened.
Combine all the rest of the ingredients and add them to the onion/garlic mixture. Simmer, uncovered, until thickened, stirring occasionally.
Assembly:
Slice cold meat. Pour small amount of sauce in bottom of roasting pan. Arrange meat slices on top, and then pour the rest of the sauce over.
This much can be done ahead - and should be, as flavors will blend. Re-heat in oven until warm and to finish cooking the meat.