Brisket - Susan Tucker
4-5 LB. BRISKET
SALT AND PEPPER TO TASTE
3 LARGE ONIONS THINLY SLICED
2 TABLESPOONS BUTTER
1/2 CUP KETCHUP
10-1/2 OZ. CAN TOMATO SOUP
2 TABLESPOONS LEMON JUICE
4 TABLESPOONS BROWN SUGAR
1 BAY LEAF
PUNCTURE BRISKET AND SEASON. ROAST IN OPEN PAN AT 300 DEG.
FOR 1 1/2 HR. SAUTEE ONIONS IN BUTTER UNTIL GOLDEN. ADD REST OF
INGREDIENTS AND BRING TO A BOIL. POUR OVER BRISKET AND COVER TIGHTLY.
ROAST AT 300 DEG. FOR 2 MORE HOURS. REMOVE FROM OVEN AND LET STAND
10 MIN. BEFORE SLICING. BEST IF MADE DAY BEFORE. WHEN READY TO
SERVE, SKIM FAT AND REHEAT IN 300 DEG. OVEN UNTIL WARM.
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