Source: Irene Wolpin, Calling All Cooks, Food Network
adapted by http://theresalwaysthyme.blogspot.com
1 4-pound beef brisket
kosher salt
pepper
2 onions, thinly sliced into half moons (I use 3 large onions)
1/2 cup ketchup
1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle)
3 tablespoons brown sugar (I use a bit more)
6 cloves garlic, minced
1 12-ounce bottle beer
Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more until tender. Remove the meat from the pan, and puree the gravy with an immersion blender to thicken it up. Slice the meat against the grain, and return it to the gravy! Tastes even better the next day. Freezes well! I Soemtimes I just puree half the onions because we like the onions. and most of the time I never even bother to puree it at all. It's great no matter how you do the gravy.