Tangy Beef Brisket
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 prepared horseradish
1 teaspoon salt
1/2 teaspoon garlic powder
1 boneless beef brisket (6 pounds)
In a saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 to 40 minutes.
Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350 degrees for 4 hours, basting occasionally. Skim fat. Remove brisket; thinly slice the beef and return to pan. Add remaining sauce if desired. Yield: 12 to 14 servings (6 cups sauce).