BBQ Beef Brisket

1 beef brisket (5-6 lbs or more for more leftovers :)

4 garlic cloves, pressed

1 tsp salt

1/4  tsp pepper

1 1/2 c. ketchup

1/3 c. cider vinegar

1/4 c. brown sugar

1/4 c. Worcestershire sauce

2 Tbsp mustard

2 large onions sliced

Preheat oven to 350.  trim excess fat from brisket and place fat side up in a baker.  press garlic over brisket, sprinkle with salt and pepper.  combine ketchup, vinegar, brown sugar, worcestershire sauce and mustard in another bowl and pour over brisket.  Slice onions and arrange over brisket.  cover with aluminum foil.  bake 2-3 hours or until fork tender.  keep all the juices for leftovers.  slice brisket thinly across the grain.  

leftovers ideas:

BBQ Beef and Peppers sub sandwich

1 loaf Italian bread

1 green bell pepper

1 red bell pepper

8 slices colby monterey jack cheese

saute bell peppers in oil until crisp-tender.  combine 1/2 cup juices from brisket with 1 tsp cornstarch; bring to boil. reduce heat; simmer 1 minute and add 1 lb cooked beef brisket (2 cups) and onions; simmer over low heat for 5 minutes or until heated through.  Cut bread in half horizontally and pull out the interior of the bread leaving 1/2 inch thick bread shell.  Heap the meat and onions into the bread and top with bell peppers and cheese.  cover with top of bread and bake at 350 for 5-7 minutes.  YUMMMMMM!

Stew:

add however much frozen mixed vegetables to a pot of leftover brisket and heat through.  serve with biscuits.