This recipe produces a most tender brisket with a sauce that is even better than the brisket. Keeps for a couple of days. For reheating, slice the brisket thinly and put into a frying pan, cover with sauce and reheat gently until brisket is warm.
1. Season meat with salt and pepper and place in 9 X 13 inch pan
2. Cover brisket with mushrooms and onions
3. Combine ketchup, chili sauce, sugar, garlic and beer and pour over meat.
4. Cover first with a sheet of parchment paper and then tightly wrap with foil and bake at 300 degrees for 4 hours.
5. Remove parchment paper and foil, and bake uncovered for 35-40 minutes more.
6. Remove meat from pan, scraping back into the pan the mushrooms and onions from the top of the meat.
To make gravy:
1. Use an immersion blender, or a Vitamix, to blend all remaining pan ingredients into a gravy. Gravy will have a slightly thickened quality to it. slice the meat and pour the sauce over it.
2. Add salt, pepper, or other seasonings to taste. We like it as it.
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