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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 12 |
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We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming Ingredients:
1 large onion, diced |
1/2 cup butter |
1 bottle (28 ounces) ketchup |
1-1/2 cups packed brown sugar |
1/2 cup worcestershire sauce |
1/3 cup lemon juice |
2 tablespoons chili powder |
1-1/2 teaspoons hot pepper sauce |
1 teaspoon salt |
1 teaspoon prepared horseradish |
1/2 teaspoon garlic powder |
1 boneless beef brisket (6 pounds) |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes.
2. Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired. Yield: 12-14 servings (6 cups sauce).
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