3 tbsp vegetable oil 10 lg cloves garlic -- finely chopped 1 c finely chopped onion 1/3 c red wine or cider vinegar 1 1/2 tbsp fresh lemon juice 1 1/2 tbsp hot pepper sauce 2 tbsp ketchup 2 tbsp dry mustard 1 1/2 tsp cayenne pepper 1 6 lb beef brisket Heat oil in medium-size saucepan over medium heat. Add garlic and onion; cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup, mustard and cayenne. Simmer, covered, 15 minutes. Remove from heat; let stand 20 minutes or until cooled. Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover ;refrigerate overnight. To bake; heat oven to 350°. Bake meat, covered, for 2 hours. Reduce oven temperature to 250°; cook 6 hours or until fork tender. Slice meat against grain. Serve with bottled barbecue sauce (or your own favorite recipe) for dipping.
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