- 4 lb. beef brisket
- 1 c. catsup
- 1 c. water
- 1/2 onion, minced
- 2 Tbsp. cider vinegar
- 1 Tbsp. prepared horseradish
- 1 Tbsp. prepared mustard
- 1 tsp. salt
- 1/2 tsp. pepper
- Mix catsup, water, onion, vinegar, horseradish, mustard, salt and pepper.
- Place brisket, fat side up, in shallow dish.
- Cover and refrigerate several hours or overnight.
- Roast in a preheated oven at 300° until tender (3 1/2 to 4 hours).
- Slice against the grain and serve with sauce.