Makes about 15 servings • Roasting pan • Medium saucepan • Outdoor grill (optional)
1 beef brisket (10 pounds)
1 stick (1/4 pound) butter
1 medium onion, chopped
1 bottle (14 ounces) catsup (12/3 cups)
1/2 cup packed brown sugar (either light or dark is okay)
2 tablespoons white vinegar
2 tablespoons lemon juice
11/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Dash of Louisiana hot sauce or Tabasco sauce (as much as you like)
1. Heat the oven to 250°F.
2. Wrap the brisket in a double layer foil. Place in the roasting pan and bake for 3 hours and 30 minutes to 4 hours or until tender enough to be pierced with a knife.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the catsup, sugar, vinegar, lemon juice, salt, pepper, cayenne, and hot sauce to taste. Mix well and set aside.
4. When the brisket is tender, carefully remove it from the foil (the juices will be hot). Discard all grease. If you have one, heat the grill to 350°F. If not, turn on the oven broiler.
5. Brush the sauce on the brisket. Put on the grill for 20 minutes on each side. If you don’t have an outdoor grill, put the brisket back in the oven without the foil and broil for 5 minutes. Turn the brisket over and broil 5 to 10 minutes longer, or until the sauce is bubbly and lightly caramelized.
A Note from Miss Kay
Brisket is a tougher cut of meat, so you need to cook it slowly. This will make it moist and easy to eat. In the South, brisket is usually served with barbecue sauce or rubbed with special seasonings, as in this recipe. It’s great for a crowd.