10 to 14 lb (5 to 7 kg) beef brisket
Seasoning salt to taste (your choice - I like the commercial "Adobo" and
"Greek Seasoning" mixtures)
Freshly ground black pepper to taste
6 large onions, thinly sliced
2-12 oz (375 ml) bottles dark beer (or beef stock or water)
3 stems fresh rosemary, or 2 tsp (30 ml) dried
2-12 oz (375 ml) jars chili sauce
Instructions:
Season the brisket with the seasoning salt and the pepper. Place it in a
large roasting pan, place the sliced onions on top, add the rosemary, and
pour the beer over it. Cover tightly with aluminum foil and bake in a 200F
(100C) oven for at least 5 hours. Remove the foil 1/2 to 1 hour before
serving and pour the chili sauce over the meat. Raise the temperature of
the oven to 300F (150C) if necessary to reduce the pan juices. Remove from
the pan and allow to sit for 15 minutes before carving into thin slices.
Serves at least 6, with leftovers for sandwiches.
