Ingredients
- 4 onions
- 2,700 gr beef brisket
- 475 ml water
- 450 ml tomato sauce
- 60 gr onion (chopped)
- 60 ml worcestershire sauce
- 55 gr butter
- 30 ml vinegar (white)
- 30 ml lemon juice
- 24 gr cornstarch
- 6 gr garlic (minced)
- 6 gr chili powder
- 3 gr salt
- 1 gr pepper
- 1 ml sauce (hot)
Trim excess fat from brisket and place fat side up in a roasting pan. Sprinkle with salt, pepper, and garlic. Place onion slices over meat. Bake, uncovered, at 180ºC or 1.5 hours. Combine 1.5 cups water, tomato sauce, and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally. Transfer brisket to serving platter andpan juices to a saucepan. Combine cornstarch and remaining half cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket. From "The Progressive Farmer" January 1992. Submitted by Rose Kuehule, Brenham, TX.
