1 small onion, chopped, or two shallots, chopped
1 brisket, 3½ – 4 pounds
1 clove garlic, cut in half
A little vegetable oil (I use grapeseed or olive)
½ cup chicken or beef broth (I use homemade chicken broth)
1 8-oz. can tomato sauce or a cup of your own tomato sauce
2 tablespoons dark brown sugar
¼ teaspoon sweet Hungarian paprika
½ teaspoon Colman's English dry mustard
¼ cup lemon juice
¼ cup Heinz ketchup or Heinz Chili Sauce
¼ cup cider vinegar
1 tablespoon Worcestershire sauce
Chopped parsley (optional)
Rub
the meat with the cut side of half a clove of garlic. Brown the meat in a small amount of vegetable oil.
Remove the meat from the pan, and sauté the onion until it starts to turn gold. Put the meat back in
the pan on top of the onion, and pour in ¼ cup of chicken (or beef) broth. Cover
the pan, and simmer on very low heat for 1 hour.
Combine tomato
sauce, sugar, paprika, mustard, lemon juice, ketchup or chili sauce,
vinegar, Worcestershire sauce, and the last ¼ cup of chicken (or beef) broth in a
jar and shake together. Pour this over the meat, and continue simmering
for 1-½ hours more.
Remove the meat from the pan, and let it
rest on a board for 5 to 10 minutes so you can carve it, slicing thin on the diagonal. If
the sauce is too thin, cook it down to barbecue sauce consistency.
Arrange the meat slices on a platter, pour about ¼ of the sauce on the meat, and
optionally sprinkle with chopped parsley. Put the rest of the sauce in
a bowl to serve separately.