Brisket With Beer

1. 1

   Brown brisket on all sides in skillet in a small amount of olive oil. Drain off fat. Put in Dutch oven. Sprinkle dry soup mix over meat. Arrange onion rings and celery on top. Combine chili sauce and water and beer. Pour around meat.

2. 2

   Bake, covered, in over preheated to 350, allowing one hour per pound. Baste meat with its cooking liquid occasionally. Refrigerate overnight. Remove any fat that rises to top. Remove meat and slice across grain. Arrange slices in the cooking liquid and heat. Pour some of the cooking liquid over slices to serve Serve remaining liquid in separate dish on the side.

No additional tips available.