1 beef brisket (6 lb.)
Salt & pepper to taste
1-2 garlic cloves, cut in half
2 med. onions, sliced
1 bay leaf
4 c. tomato juice
1 c. catsup
1 c. packed brown sugar
1 tbsp. dry mustard
1 tbsp. vinegar
1 tbsp. chili powder
2 tbsp. Worcestershire sauce
1 tbsp. onion salt
1 tsp. celery salt
1/2 tsp. pepper

1. Trim fat from brisket and season all over with salt and pepper. Rub with cut side of garlic cloves. Place in baking pan large enough to hold brisket. Cover with onions. Add bay leaf, cover brisket tightly with aluminum foil.

2. Roast at 325 degrees until meat feels tender when fork is inserted in meat, 2 3/4-3 hours. (Do not over cook.) Remove foil and drain off broth, saving for another use. Cool meat.

3. Meanwhile prepare barbecue sauce: In 2 quart or larger saucepan over medium heat, combine tomato juice, catsup, brown sugar, mustard, vinegar, chili powder, Worcestershire sauce, onion salt, celery salt and pepper. Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.

4. While sauce simmers, slice cooked meat thinly against grain. Return to baking pan. Pour barbecue sauce over meat.

5. Cover and heat at 325 degrees for 1 1/2 hours. Makes 12 servings.

6. Notes: Brisket is best when made a day ahead. Leftover sauce can be frozen and reused. You may use rump roast or any other cut of beef.