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Barbecue Beef Brisket
3 (8 oz.) cans tomato sauce 1 tsp. chili powder 2 tsp. dry mustard BARBECUE SAUCE: 2 tbsp. honey 1 (4 to 5 lb.) beef brisket 1/3 c. brown sugar, firmly packed Salt and pepper to taste 1/2 c. water 1 tsp. salt 1/2 c. chopped onion 1 garlic clove, minced 1/4 c. red wine vinegar
Instructions
Preheat oven to 325 degrees. Sprinkle brisket with salt and pepper. Roast in covered roasting pan 3 to 4 hours until tender when pierced with a fork. Cool and refrigerate.
Prepare barbecue sauce; set aside. Cut excess fat from beef. Slice meat into thin slices. Place a layer of meat in the bottom of a large oven-to-table casserole dish. Spread with a layer of sauce. Continue layering meat and sauce until all is used. Cover with aluminum foil. May be refrigerated up to 2 days or frozen.
Before serving, bring meat and sauce mixture to room temperature. Preheat oven to 350 degrees. Bake 1 hour or until heated through. Makes 10 to 12 servings.
BARBECUE SAUCE: Mix all ingredients in a medium saucepan. Bring to boil. Lower heat and simmer uncovered 30 minutes, stirring occasionally. May be frozen. Makes 4 cups.
Posted by Wayne
