Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x SALT AND PEPPER TO TASTE 1/4 c WHITE VINEGAR
1 ea BEEF BRISKET * 1/4 c WORCESTERSHIRE SAUCE
1 ea MEDIUM ONION, DICED 2 tb BROWN SUGAR
3 ea CLOVES OF GARLIC ** 1 ts SALT
1 ea JALAPENO PEPPER *** 2 tb SMOKE FLAVORING
2 c BARBEQUE SAUCE ****

* 4 - 5 LB. BEEF BRISKET, FAT TRIMMED
** 3 CLOVES GARLIC, CRUSHED OR USE 3/8 TEASPOON GARLIC POWDER
*** PEPPER SHOULD BE MINCED WITH STEM AND SEEDS REMOVED
**** USE MESQUITE, HICKORY OR SMOKE FLAVORED BARBEQUE SAUCE
*-----------------------------------------------------------------------*
SALT AND PEPPER THE BRISKET. IN A LARGE DUTCH OVEN, SEAR THE MEAT ON ALL
SIDES, OVER HIGH HEAT. REDUCE HEAT AND ADD ENOUGH WATER TO COVER THE MEAT.
ADD ONION, GARLIC AND JALAPENO. BRING TO A BOIL. LOWER HEAT AND SIMMER,
COVERED FOR 2 HOURS. REMOVE THE MEAT AND RESERVE THE LIQUID. PREHEAT THE
OVEN 250 DEG. F. RETURN BRISKET TO POT. COMBINE BARBEQUE SAUCE, VINEGAR,
WORCESTERSHIRE SAUCE, BROWN SUGAR, SALT AND SMOKE FLAVORING. POUR MIXTURE
OVER MEAT. COVER AND BAKE FOR 4 HOURS. WHILE BRISKET IS COOKING PLACE
RESERVED LIQUID IN A SAUCE PAN AND REDUCE BY 2/3 OVER MEDIUM HIGH HEAT.
SET ASIDE AND KEEP WARM. REMOVE BRISKET FROM POT AND LET STAND FOR 15
MINUTES BEFORE SLICING. POUR REDUCE LIQUID OVER THE SLICED BRISKET AND
SERVE.

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