Friday Night Brisket

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   1. Marinate brisket in sauce made by mixing together the chili sauce, vinegar, brown sugar, and seasoned salt. Allow to marinate in refrigerator several hours or overnight.

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   2. Place brisket in a covered roasting pan. Arrange onion slices on top, and pour sauce over all.

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   3. Cover pan and roast in 325 degree oven for 3-4 hours.

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   4. Baste every 30 minutes. Add hot bouillon as necessary to replenish sauce and prevent burning. (May be made to this point the day before.)

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   5. Slice meat thin against the grain. Arrange slices carefully on ovenproof platter or in a large Pyrex. Pour approximately half the sauce over the meat, cover and keep warm, or reheat in very low oven or microwave.

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   6. Warm remaining sauce on stovetop and pass in gravyboat; it is also delicious over boiled or roasted potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.