Ingredients
- 10 garlic (cloves finely chopped)
- 6 lb beef brisket
- 1 c onion (finely chopped)
- 3/8 c wine (red)
- 3 tbsp vegetable oil
- 2 tbsp ketchup
- 2 tbsp dry mustard
- 1 1/2 tbsp lemon juice (fresh)
- 1 1/2 tbsp pepper sauce (hot)
- 1 1/2 tsp cayenne pepper
Heat oil in medium-size saucepan over medium heat. Add garlic and onion; cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup, mustard and cayenne. Simmer, covered, 15 minutes. Remove from heat; let stand 20 minutes or until cooled.
Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover ;refrigerate overnight.
To bake; heat oven to 350�. Bake meat, covered, for 2 hours. Reduce oven temperature to 250�; cook 6 hours or until fork tender. Slice meat against grain. Serve with bottled barbecue sauce (or your own favorite recipe) for dipping.
