• 6 pound beef brisket
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced
• 4 medium onions, thinly sliced
• 2 cups water (divided)
• 1 (16 oz) can tomato sauce
• 1/2 cup chopped onion
• 1/4 cup Worcestershire sauce
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• 2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/8 teaspoon hot sauce
• 3 tablespoons cornstarch

Method

Preheat oven to 350°F.

Trim excess fat from brisket and place fat side up in a roasting pan. Rub with salt, pepper, and garlic. Place onion slices over meat, pressing down to make them adhere.  Bake, uncovered, in preheated 350°F oven for 1 1/2 hours.

Combine 1 1/2 cups water, tomato sauce, and next 8 ingredients.  Stir well to combine.  Pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally.

When cooked, put the brisket on a serving platter and pour the juices from the pan into a saucepan. 

Whisk together cornstarch and remaining 1/2 cup water, being sure to mix well.  Gradually Stir into pan  juices, whisking constantly.

Bring to a boil.  Boil 1 minute, stirring constantly.

Contributor: Carol Schrieber

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