Diane’s brisket

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Beef brisket

Adolph’s Seasoned Tenderizer
Lea & Perrins Worcestershire Sauce
Pepper

Sauce:
1 cup catsup
1/3 cup Worcestershire Sauce
¾ cup brown sugar
1 tablespoon lemon juice

Sprinkle brisket with Adolph’s, Worcestershire Sauce and pepper. Place brisket on heavy-duty foil, large enough to wrap around it later, in a large Corning dish or other roasting pan. Bake at 450 degrees for 30 minutes, uncovered. Wrap foil tightly around brisket. Bake at 225 degrees for 7-8 hours (overnight). When cooked, pour off juice. Refrigerate juice in order to skim off fat. When ready to prepare sauce, add enough water to juice to make 2 cups of liquid. Mix with catsup, Worcestershire Sauce, brown sugar and lemon juice. Boil sauce and pour over thinly sliced brisket. Heat in oven to serve.

Hint: Put in oven at 11pm. Take out in early a.m. Refrigerate until ready to serve; warm before eating.

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