This brisket recipe promises to be one your guests will not soon forget. The method of covering the meat with lemon slices (a meat tenderizer) and onions and cooking it for several hours at a low temperature turns out the most tender meat. Then it gets flooded with a bold-flavored sauce. So pronounced is the flavor of this entrée, I recommend serving it with unembellished accompaniments like steamed green beans and boiled potatoes. The brisket has to be cooked the day before you plan to serve it.
5 pounds brisket, (weighed after the butcher has trimmed off the fat)
Sliced onions, enough to cover the brisket
2 cups ketchup2 cups water
2 teaspoons Worcestershire sauce
2 teaspoons Liquid Smoke
2 teaspoons packed brown sugar
1 teaspoon salt
A few dashes of Tabasco sauce or hot pepper sauce
1. Preheat oven to 250°F.
2. Place meat in a 15 x 10½-inch (4-liter) baking dish. Cover the brisket with lemon slices. Top the lemon slices with the onion slices. Cover with aluminum foil and bake for 6 hours.
3. When brisket has cooled, drain the essence from the meat and discard lemon and onion slices. Cover and refrigerate overnight.
4. In a large bowl, combine ketchup, water, Worcestershire sauce, Liquid Smoke, brown sugar, salt, and Tabasco or hot pepper sauce. Cover and set aside.
5. Remove the brisket from the refrigerator and allow it to come to room temperature. Thinly slice the meat against the grain. (Check the meat for lines that are running in the same direction; this is the grain. Position the knife perpendicular to the grain and thinly slice the brisket.)
6. Preheat oven to 350°F.
7. Pour the sauce over the brisket slices. Cover and bake for 1 hour. Serve immediately.