A BBQ Beef Brisket Sandwich with Sweet Potato Strings.  The beef is bathed in Farmer's Market Barbecue Sauce! — ***A BBQ Beef Brisket Sandwich with Sweet Potato Strings. The beef is bathed in Farmer**'s Market Barbecue Sauce!***

This sauce is so named because it was developed as a part of the BBQ Beef Brisket that was sold by the pound at our Farmers Market Booth in South Bend, IN. It was a huge seller, particularly popular during football season. This is a complex sauce with quite a few ingredients, but it is well worth making. (While I am content with the sauce as is, it can be made spicier to suite your heat-loving taste by adding more or different peppers, and leaving the seeds and membranes in the peppers. Additional cayenne or hot sauce will up the heat quotient, as well.) After tasting the brisket, a new customer exclaimed, "Honey, you've got soul!" Enough said.

1 Tablespoon vegetable oil

1 cup finely chopped yellow onions

1 cup brown sugar

1 cup chili sauce

3 cups ketchup

1/2 cup dry red wine

3 Tablespoons Worcestershire sauce

2 Tablespoon fresh lemon juice

2 Tablespoons Dijon mustard

1 Tablespoon minced fresh garlic

1 Tablespoon minced Jalapeno, with or without seeds and membranes, hotter with

1 teaspoon hot sauce (like Frank's or Tabasco)

1 teaspoon Creole seasoning (I use Tony's)

1 teaspoon salt

1/2 teaspoon ground cayenne pepper

Heat the vegetable oil over medium-high heat in a large saucepan. Add the onion and garlic and saute until the vegetables are soft. Add the remaining ingredients, bring up to a simmer and allow to cook, covered, for about 15-20 minutes.

Cool completely before storing in the refrigerator, or proceed with the recipe for BBQ Beef Brisket.

Sauce will keep for about a month in the refrigerator

**Barbecue Beef Brisket Sandwich with Sweet Potato Strings and Fresh-Pack Dill Pickle**

This beef brisket is amazing! At the South Bend Farmers Market we sold it by the pound, and we ran out every week. It is one of my favorite sandwiches. Cooked low and slow until the meat falls apart, it is bathed in Farmers Market Barbecue Sauce, resulting in a complex, tender, addictive barbecue. This is a must try!

6 pounds Beef Brisket, flat half, trimmed of excess fat

3 Tablespoons Creole seasoning (I use Tony's)

4 teaspoons Kosher salt

2 Tablespoons vegetable oil

4 cups+ 2 cups Farmers Market Barbecue Sauce

2 cups low-sodium beef broth

Onion or regular buns

Preheat the oven to 325-degrees.

Combine the salt and Creole seasoning in a small bowl. Rub both sides of the brisket liberally with the salt mixture. Cut the brisket into 8-10 pieces.

Heat the oil in a large skillet over fairly high heat. Brown well all of the pieces of brisket on both sides. Place in a large, lidded container that is oven-proof.

Combine 4 cups of the barbecue sauce and broth in a large bowl. Pour over the brisket, cover the pan tightly with foil, and put the lid on the pan. Bake for 2 1/2 hours.

Remove the meat from the oven and turn all of the pieces over, cover again, and continue cooking for an additional 2 1/2 hours, or until the brisket is fork tender.

Remove from the oven and let stand for 15 minutes. Slice the pieces thinly against the grain and place in a large pot or crock pot. Add the remaining barbecue sauce and enough of the cooking liquid to nearly cover the meat. Simmer for an additional hour, uncovered, stirring occasionally until the meat is shredded and tender and the liquid has reduced.

Serve on toasted onion or regular buns. (In the South, cole slaw is served atop the sandwiches-so tasty!)