1 (4 to 5 lb.) beef brisket
Salt and pepper to taste

BARBECUE SAUCE:

3 (8 oz.) cans tomato sauce
1/2 c. water
1/2 c. chopped onion
1 garlic clove, minced
1/4 c. red wine vinegar
1/3 c. brown sugar, firmly packed
2 tbsp. honey
2 tsp. dry mustard
1 tsp. chili powder
1 tsp. salt

Preheat oven to 325 degrees. Sprinkle brisket with salt and pepper. Roast in covered roasting pan 3 to 4 hours until tender when pierced with a fork. Cool and refrigerate.

Prepare barbecue sauce; set aside. Cut excess fat from beef. Slice meat into thin slices. Place a layer of meat in the bottom of a large oven-to-table casserole dish. Spread with a layer of sauce. Continue layering meat and sauce until all is used. Cover with aluminum foil. May be refrigerated up to 2 days or frozen.

Before serving, bring meat and sauce mixture to room temperature. Preheat oven to 350 degrees. Bake 1 hour or until heated through. Makes 10 to 12 servings.

BARBECUE SAUCE: Mix all ingredients in a medium saucepan. Bring to boil. Lower heat and simmer uncovered 30 minutes, stirring occasionally. May be frozen. Makes 4 cups.