"bob's" Beef Brisket

READY IN: 6hrs 15mins


  • 3 12 - 5
    lbs beef brisket, -first cut trimmed of fat
  • 12
    ounces beer, any kind
  • 1
    (12 ounce) bottle of heinz chili sauce
  • 1
    (1 1/4 ounce) envelope Lipton Onion Soup Mix
  • 2
    tablespoons ketchup


  • The Day Before Serving.
  • On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
  • Pour the beer, chilli sauce and soup mix over the browned brisket.
  • Top with the ketchup.
  • Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
  • Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
  • Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
  • When cooked, remove brisket from the gravy, cover and refrigerate overnight.
  • Pour gravy into a seperate container, cover and refrigerate as well.
  • The Next Day:.
  • 3-5 hours before serving, skim the fat from the top of the gravy.
  • Slice the brisket against the grain. The thickness of the slices is your choise.
  • Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
  • Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
  • Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
  • The meat will absorb some of the gravy and be extra moist and juicy.
  • Remove brisket (and veggys) from the gravy to a serving platter.
  • Serve gravy separately.
  • Serve with horseadish as a condiment.
  • Sit back and enjoy the raves!