Recipe by M. Joan
Many years ago, I found this recipe in a local ladies recipe booklet called, "Cornsilk." I have often used it to take to friends and family so they can reheat it and serve when needed. It freezes well, too. I try to use a brisket but does well with a boneless beef roast or bottom round roast. Serve with hamburger buns.
Top Review by Bonnie G #2
This was sooooo good, we followed the recipe exactly except for the step w/the oven. DH put the whole thing on the smoker, kept basting w/the sauce and when finished brought it in, sliced and served w/sauce on the side. YUM!! Had company and everyone raved. Just the right combination of sweet and tangy and the meat was perfect. Thanks M. Joan for a great recipe we'll be making again and again. Made for PAC Spring 08
- 4 -5 lbs beef brisket
- 1 teaspoon salt and pepper (to taste)
- 3 (8 ounce) cans tomato sauce
- 1⁄2 cup water
- 1⁄2 cup onion, chopped
- 1 -2 garlic clove, minced
- 1⁄4 cup red wine vinegar
- 3 tablespoons Worcestershire sauce
- 1⁄3 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 small lemon, thinly sliced
- 1 dash liquid smoke
Directions See How It's Made
- Sprinkle roast with salt and pepper.
- Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
- Mix remaining ingredients together except for the lemon.
- Cut off excess fat on roast and slice meat thinly. Cut across the grain.
- Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
- Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
- Remove lemon slices before serving.
- This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.