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Bar-B-Que Beef Sandwiches

Nancy Kilmer Marsiglia, Baltimore, Maryland


4 to 5 lbs. beef brisket
Salt and pepper to taste
3 8-oz. cans tomato sauce
1/2 cup water
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup red wine vinegar
3 tbs. Worcestershire sauce
1/3 cup brown sugar, firmly packed
2 tbs. honey
2 tsp. dry mustard
1 tsp. chili powder
1 tsp. salt
1 small lemon, thinly sliced
Dash liquid smoke, if desired
Assorted sandwich rolls

Preheat oven to 325 degrees.

Sprinkle brisket with salt and pepper. Roast in covered roasting pan 3 to 4 hours until tender when pierced with a fork. Cool and refrigerate.

Make sauce and set aside.

Sauce: Mix all other ingredients in a medium saucepan. Bring to boil. Lower heat and simmer uncovered 30 minutes, stirring occasionally. May be frozen. Makes 4 cups.

Cut excess fat from beef. Slice meat into thin slices.

Place a layer of meat in the bottom of a large oven-to table casserole dish.

Spread with a layer of sauce. Continue layering meat and sauce until all is used. Cover with aluminum foil. May be refrigerated up to 2 days or frozen.

Before serving sandwiches, bring meat and sauce mixture to room temperature. Preheat oven to 350 degree. Bake 1 hour or until heated through. Serve with assorted sandwich rolls.

Makes 10 to 12 servings

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