Ingredients
- 10 garlic (cloves finely chopped)
- 2,700 gr beef brisket
- 120 gr onion (finely chopped)
- 80 ml wine (red)
- 45 ml vegetable oil
- 30 ml ketchup
- 30 ml dry mustard
- 22 ml lemon juice (fresh)
- 22 ml pepper sauce (hot)
- 4 gr 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.
