Barbeque Beef
Beef:
1 beef brisket, not rolled
Meat tenderizer
celery salt
garlic salt
onion salt
weak black tea
liquid smoke
Sauce:
24 oz catsup
1/2 cup sugar
1 tablespoon vinegar
1 tablespoon prepared mustard
1 tablespoon worchestershire sauce
1 teaspoon minced onion
1/2 tablespoon liquid smoke
For beef:
Sprinkle beef brisket with meat tenderizer, celery salt, garlic salt and onion salt. Place in 9x13 pan. Fill pan with weak black tea until beef is barely covered. Add 1 tablespoon liquid smoke. Cover tightly with foil. Refrigerate overnight. Pour off tea. Bake covered in 350 degree oven for 3 1/2 hours. Cool. Carve meat across grain in 1/2 inch slices. Cover with sauce. Bake 45 minutes uncovered. (A lot of liquid forms when you bake the beef the first time. This can be used for soup or noodles but is salty).
Sauce. Combine ingredients and bring to a boil. (This is a lot of sauce. Half the recipe for just one brisket)
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