Baked Fresh Brisket

The Record’s “Recipe of the Week”:
Baked Fresh Brisket by Faith Opperman

4 lbs. fresh brisket
Salt to taste
1 bottle ketchup (regular size)
3 T. Worcestershire sauce
2 bay leaves
1 T. mustard
1/2 cup barbecue sauce
1/3 cup vinegar
1 T. liquid smoke
2 T. lime juice
1 clove garlic, crushed
1/2 cup water

Pat the beef dry. Rub with salt.

Combine the remaining ingredients and mix well to make a sauce.

Put the beef in a heavy pan and cover with the sauce. Bake at 325° for 45 minutes per pound. Turn and baste every half hour. Add water if needed. Uncover the last half hour. Will serve 10-12 people.