This recipe was given to me by Vi Roberts, a great guy who knew how to cook brisket! I have, of course, twiddled it a little bit and here is the result. A sauce with flavor, character, texture and some kick!

Ingredients:

• 24 ounces of tomato sauce
• 18 ounces of water
• 2 Tbsp sugar
• 2 Tbsp salt
• 1 Tsp dried basil
• 1 Tbsp FRESHLY ground black pepper, ground fairly coarse
• 2 large cloves crushed garlic
• 2 Tbsp brown sugar
• 4 Tbsp apple cider vinegar (see notes)
• 1 pinch ground cloves
• 1 pinch ground cinammon
• 1 pinch ground nutmeg
• 1 Tbsp Worcestershire sauce
• 1 Tbsp mustard (cheap, yellow)
• Hot sauce or cayenne pepper to taste

Preparation Directions:

Mix all ingredients in a sauce pan. Bring to a boil over medium heat. Reduce heat to low and simmer at least 30 minutes.

Special Instructions:

You may wish to leave out the vinegar and taste the sauce first. Add the vinegar as desired up to the indicated amount.