From the Concert in Dining Cookbook

Brisket Beef with Beer

4-5 lb. brisket of beef
1 package dry onion soup mix
1 medium onion, sliced
1 stalk celery, with leaves, chopped
1 bottle chili sauce
water
One 8 ounce can beer

Brown meat. Drain off fat. Place meat in a baking pan that has been sprayed with non-stick cooking spray. Add dry onion soup mix, onion, celery & chili sauce. Fill empty chili sauce bottle with water and pour over meat. Cover tightly with pan top or foil. Bake at 325 – 350 degrees F, 45 minutes per pound. During the last 45 minutes uncover and pour beer over all, recover and continue baking. Let cool and take fat off. Slice meat thinly on the diagonal. Put back in sauce. Reheat gently. Serve on rolls. Great for a crowd. Cole slaw is an excellent accompaniment.