6 lb Beef brisket 1 ts Salt 1/2 ts Pepper 1 ts Minced garlic 4 Medium onions, thinly sliced 2 c Water, divided 16 oz Tomato sauce 1/2 c Chopped onion 1/4 c Worcestershire sauce 1/4 c Butter, melted 2 tb Lemon juice 2 tb White vinegar 2 ts Chili powder 1 ts Minced garlic 1/8 ts Hot sauce 3 tb Cornstarch 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 350 for 1 1/2 hours. Combine 1 1/2 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 1/2 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.
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