Barbequed Brisket

Now that we live in the land of Spectacular Smoked Brisket, it seems silly to post this.  Since I have not yet mastered the mystical art of smoking a brisket, this is my fall-back recipe, and it's delicious.  The sauce is reason enough to make this, and it works wonderfully as a make-ahead meal for any occasion, whether you want a sit-down meal or sandwiches.  I originally found this in Taste of Home magazine, way back in the 90's, and typed it up when the print began rubbing off the saved magazine page from repeated use.

Please note that the recipe is for a 3 to 4 lb. brisket.  I don't believe I have ever seen such a small brisket.  Adjust your sauce amounts accordingly, and even add some time to the first baking of the meat. I'm making this with a 9 lb. brisket right now, so I tripled the sauce and added an hour to the baking time.  Only 2/3 of the sauce will go onto the meat for the second baking, the rest will be saved for extra.

1 3 to 4 lb. Beef Brisket

1 ¼ cups water, divided

½ cup chopped onion

3 garlic cloves, minced

1 Tbsp. cooking oil

1 C catsup

3 Tbsp. Red wine vinegar

2 Tbsp. Lemon juice

2 Tbsp. Brown sugar

1 Tbsp. Worcestershire sauce

2 tsp. cornstarch

1 tsp. paprika

1 tsp. chili powder

¼ tsp. salt

¼ tsp. pepper

¼ tsp. liquid smoke

Place brisket in large dutch oven or 13”x 9” pan, fatty side up.  Add ½ C water.  Cover and bake at 275 for 2 hours.  Meanwhile, in a medium saucepan, sauté onion and garlic in oil until tender.  Add catsup, vinegar, lemon juice, brown sugar, Worcestershire. sauce, cornstarch, paprika, chili powder, s/p, and remaining water.  Simmer, uncovered, for one hour, stirring occasionally.  Remove from heat, add liquid smoke, mix well.  Drain drippings from brisket.  Pour sauce over meat.  Cover and bake 1 ½ hours longer or until meat is tender.

If making ahead, refrigerate when finished, and slice nice and thin with an electric knife before re-warming in the oven.

* This is a fresh brisket and not corned beef.