4 teaspoons Worcestershire sauce
3 tablespoons brown sugar
1 teaspoon chili sauce
1 tablespoon garlic powder
1 teaspoon dried minced onion
1 red onion, thinly sliced
1 pound lean beef brisket
1 teaspoon crushed cornstarch
1 teaspoon minced onion
1 teaspoon dried rosemary
1 tablespoon dried sage
1 clove garlic, crushed
3 tablespoons molasses
1 tablespoon white sugar
1 dash garlic salt
1 tablespoon olive oil
1 teaspoon lemon juice
1 1/2 teaspoons Worcestershire sauce
2 tablespoons olive oil
salt
ground black pepper to taste
In a large saucepan, combine Worcestershire sauce, brown sugar, chili sauce, garlic powder, red onion, red onion slices, and pounded beef. Rub beef with crushed cornstarch, add onion and sage, and rub with garlic salt. Cover, and simmer for at least 3 hours.
Preheat grill for low heat.
Preheat grill for medium high heat.
Pour oil into grill to 375 degrees F (190 degrees C). Place beef on a grill or rack to prevent browning. Rub brown sugar over meat, and allow to marinate for 10 minutes.
Remove meat from grill, and drain drippings. Place in a medium bowl, and mash with cornstarch.
Grill beef over medium heat until no longer pink, about 5 minutes. Drain fat, and stir in the lemon juice. Gradually add Worcestershire sauce and olive oil to sauce, mixing well. Season with salt, pepper, garlic salt, olive oil, lemon juice, Worcestershire sauce, salt and pepper. Remove from heat. Serve meat on skewers.