Shelly's Recipe

DAY AHEAD BRISKET

Category: Brisket/Cornbeef

1 (4-5 lb) beef brisket
2 tbsp oil
1 pkg dry onion soup mix
1 medium onion, sliced and separated into rings
2 stalks celery, chopped
1 cup chili sauce
1/2 cup water
1 (12 oz) bottle beer

In a Dutch oven, brown brisket in oil on all sides. Drain off grease. Sprinkle soup mix over meat. Arrange onion rings and celery on top. Combine chili sauce and water; pour around meat. Cover and bake at 350 for 45 minutes per pound.

Baste meat occasionally with sauce. About 45 minutes before meat is done, pour beer over top. Continue to bake, covered, until meat is cooked. Cool meat in cooking sauce in refrigerator overnight. Remove grease layer, slice meat and reheat in sauce to serve.