Lone Star Brisket in Chili Sauce and Beer

Southern Living
8 servings


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1 (5- to 7-pound) beef brisket, trimmed
2 1/2 teaspoons seasoned salt
1 teaspoon pepper
2 garlic cloves, minced
2 medium-sized red onions, thinly sliced and seperated into rings
2 celery ribs, chopped
1 (12-ounce) bottle chili sauce
1/4 cup water
1 (12-ounce) can beer


Sprinkle brisket with salt, pepper, and garlic. Place half each of onion rings and celery in bottom of a lightly greased roasting pan. Place brisket over vegetables, fat side up. Top with remaining onion rings and celery. Pour chili sauce and 1/4 cup water over top.

Bake at 300º for 1 1/2 hours, basting every 30 minutes. Pour beer over brisket. Tightly cover pan with double-layered heavy-duty aluminum foil, and bake 3 to 4 more hours.

Created date

November 2003