500g minced onion
4 cloves garlic -- pressed
475ml tomato ketchup
475ml Chili sauce
150g brown sugar -- packed
100ml fresh lemon juice
50ml red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared English mustard
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne
Heat the butter in a large non-reactive saucepan over medium-high heat. Add the onions and garlic and sauté for 2 to 3 minutes, until just soft. Pour in the ketchup and Chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.
This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator.
Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time.
My Notes: In place of the Chili sauce I used some fresh roasted red chillies pureed in the food processor with a little water.