Ingredients
1 Brisket
2 Onions, sliced
2 cloves of garlic, minced
1 Cup ketshup
1 cup water
3/4 cup of brown sugar
1/2 cup vinegar (I used apple cider)
salt and pepper to taste
Preparation
Cut off the excess fat from the Brisket and stab it all over with a fork. Brown it in a big pan where it can lie flat (it will shrink by about 1/3 when it cooks). Remove the brisket to a platter.
Cook the onions and garlic (in the pan that now has the grease from the brisket in it) until they just start to seperate and soften, about a minute, then add the other ingredients. Bix it up and bring it to a boil, place the meat in top, cover it and turn it down to low. Cook it until it is tender when poked with a fork all over. It should take about 3 hours. You can turn it over every 20-30 minutes so it cooks evenly but I usually forget this part.
Next, I take it out and wrap it in aluminum foil and refrigerate over night. The next day, I skim the fat off the sauce and slice the meat as thin as possible. Then I recombine the meat and sauce and heat it all back up on the stove.
