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1
In a medium saucepan over medium-high heat, combine all of the ingredients and bring to a boil. Reduce the heat to medium to keep the liquid at a strong simmer and cook for 25 to 30 minutes, until thickened and broken down, stirring occasionally.
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2
Puree the mixture in a blender. Return the sauce to the saucepan and simmer for 25 to 30 minutes more, stirring occasionally.
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3
Cool, refrigerate, and use for dressings, BBQ sauces, and so on. The sauce will keep in the refrigerator for 3 weeks.
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4
Preheat the oven to 350u00b0F.
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5
Rinse the brisket and pat it dry. Season each side with the salt and pepper, pressing them into the beef. In a large cast-iron Dutch oven over high heat, heat the canola oil to the smoking point. Add the beef, fat side down, and sear until well browned. Repeat on the other side, 3 to 4 minutes per side.
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6
Top with the onions, leeks, shallots, carrot, and celery. Combine the chili sauce and beef stock and pour over the brisket. Cover and roast in the oven for 2 hours, basting every 30 minutes.
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7
Add the pale ale, cover, and cook for 1 1/2 hours more, basting every 30 minutes.
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8
Remove from the oven and let the brisket rest at room temperature for 1 hour.
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9
Remove the brisket from the Dutch oven and set it on a cutting board. Carefully remove the fat cap with the edge of a fork and discard. Remove the vegetables and run them through a food mill or puree in a food processor. Skim the fat from the pan juices or use a gravy separator. Add the pureed vegetables back to the Dutch oven with the pan juices. Adjust the seasonings if necessary and heat the sauce over low heat.
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10
Slice the beef on the diagonal, across the grain, and serve with the sauce.
