You’re gonna back after all

Texas Oven Brisket


2 tbsp butter
1/4 cup finely chopped yellow onion
1 clove garlic, pressed
1 cup ketchup
1/4 cup firmly packed light brown sugar
1/4 cup freshly squeezed lemon juice
1 tbsp Worcestershire sauce
1 tbsp yellow mustard


In a small saucepan over medium heat, melt the butter. Add the onions and garlic and cook, stirring, until softened but not colored, about 3 minutes. Stir in the ketchup, sugar, lemon juice, Worcestershire, and mustard and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 to 20 minutes.
Use right away, or let cool and store in an airtight container in the refrigerator for up to 2 weeks.
Yield: about 2 cups