Barbecue Sauce For Brisket
4 c. catsup (about two 24-ounce bottles)1/2 c. cider vinegar2 tbsp. chili powder1/4 c. sugar (brown)3 bay leaves2 c. finely chopped onions1/2 c. Worcestershire sauce1 c. butter or margarine6 garlic cloves crushed1/2 tsp. red pepper flakes1/2 tsp. liquid smoke4-1/2 c. beer
Combine all ingredients in large saucepan. Bring to boil. Reduce heat; simmer 1 hour. Remove bay leaves. Store in covered container in refrigerator overnight to mellow. (Can be made up to 1 month ahead.) Makes about 10 cups.