Hello y'all. Long time no post.

I need some advice on a sauce for a Christmas dinner I'm doing. They've requested brisket and I don't know what kind of sauce to provide. I don't want BBQ sauce, and I want something a bit more than a thin au jus (what I did last year). I really don't want a gravy, either. Any ideas? What have you all done before to make your brisket more formal?

Many thanks in advance!

-Lance

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