Tangy Beef Brisket

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Tangy Beef Brisket

This amazing recipe is made in the oven and is so juicy and tender.  My son-in-law just loves the sauce on on this.

  • 1 large onion, diced
  • 1/2 cup butter
  • 1 bottle (28-oz.) ketchup
  • 1 1/2 cups packed brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/3 cup lemon juice
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons hot pepper sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 (6-lb.) boneless beef brisket (not corned beef)

In a saucepan, saute onion in butter until tender.  Add the next nine ingredients; bring to a boil.  Reduce heat; simmer, uncovered, for 30 to 40 minutes.  Place brisket in a roasting pan.  Add 3 cups of sauce.  Cover and bake at 350 degrees for 4 hours, basting occasionally.  Skim fat.  Remove brisket; thinly slice the beef and return to pan.  Add remaining sauce, if desired.

Yield:  12-14 servings (6 cups sauce).

“The Bible has treasures of wisdom to mine.”

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