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Barbecued Beef Brisket

4- to 5-pound beef brisket
Salt and ground black pepper
1 medium onion, diced
3 cloves garlic, minced
1 jalapeno pepper, stemmed, seeded, and minced
2 cups barbecue sauce
1/4 cup white vinegar
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
2 tablespoons liquid smoke

Salt and pepper the meat to your satisfaction. In a large Dutch
oven, sear on all sides over high heat. Reduce heat and add enough
water to cover. Add the onion, garlic, and jalapeno pepper. Bring
to a boil, then lower heat and simmer, covered, for 2 hours. Remove
meat and reserve pan juices.

Preheat the oven to 250 F. Return the brisket to the pot. Mix
the barbecue sauce with the remaining ingredients and pour over
brisket. Cover and bake for 4 hours.

While the brisket is cooking, place the reserved pan juices in a
saucepan and reduce to 1/3 volume over medium-high heat. Set aside
and keep warm.

Remove the brisket from the pot and let stand 15 minutes before
slicing. Pour the reduced pan juices over the sliced brisket and
serve.

Serves 6 to 8.

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