Categories: Meats 
      Yield: 8 servings 
  
      6 lb Beef brisket                      1/4 c  Worcestershire sauce 
      1 ts Salt                              1/4 c  Butter, melted 
    1/2 ts Pepper                              2 tb Lemon juice 
      1 ts Minced garlic                       2 tb White vinegar 
      4    Medium onions, thinly sliced        2 ts Chili powder 
      2 c  Water, divided                      1 ts Minced garlic 
     16 oz Tomato sauce                      1/8 ts Hot sauce 
    1/2 c  Chopped onion                       3 tb Cornstarch 
  
  Trim excess fat from brisket and place fat side up in a roasting pan. 
  Sprinkle with salt, pepper, and garlic. Place onion slices over meat. Bake, 
  uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water, tomato sauce, 
  and next 8 ingredients; pour over brisket. Cover with aluminum foil and 
  bake 2 hours or until tender, spooning sauce over brisket occasionally. 
  Transfer brisket to serving platter andpan juices to a saucepan. 
   
  Combine cornstarch and remaining 1/2 cup water. Gradually add to pan 
  juices, stirring constantly. 
   Bring to a boil; boil 1 minute, stirring constantly. 
   Serve with brisket. From "The Progressive Farmer" January 1992. Submitted 
  by Rose Kuehule, Brenham, TX.