Nancy Kilmer Marsiglia, Baltimore, Maryland

Ingredients

4 to 5	lbs. beef brisket
	Salt and pepper to taste
3	8-oz. cans tomato sauce
1/2	cup water
1/2	cup chopped onion
1	garlic clove, minced
1/4	cup red wine vinegar
3	tbs. Worcestershire sauce
1/3	cup brown sugar, firmly packed
2	tbs. honey
2	tsp. dry mustard
1	tsp. chili powder
1	tsp. salt
1	small lemon, thinly sliced
	Dash liquid smoke, if desired
	Assorted sandwich rolls

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.

Make sauce and set aside.

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

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 sandwiches, bring meat and sauce mixture to room temperature. Preheat oven to 350 degree. Bake 1 hour or until heated through. Serve with assorted sandwich rolls.

Makes 10 to 12 servings