Brisket
Slightly Adapted from This One shared by There's Always Thyme to Cook
1 4-pound beef brisket
Kosher salt
Pepper
2-3 onions, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer
Preheat the broiler in the oven to high. Salt and pepper both sides of the meat and place in a roasting pan. Place the pan under the broiler and brown both sides of the brisket. Remove from the oven and turn the heat down to 300 F. Cover the meat with the onions. Combine ketchup, chile sauce, brown sugar, garlic, and beer in a bowl and stir together. Pour the mixture over meat. Cover the pan securely with foil and bake for 4-5 hours. Remove the meat from the pan, and puree the gravy with an immersion blender to thicken it up. (I strained the onions and placed the sauce back on the stove top to simmer and thicken). Slice the meat against the grain, and return it to the gravy and onions! Tastes even better the next day. Also freezes well.