4-5 lbs. fresh beef brisket
1 (1 3/8 oz.) pkg. dry onion soup
1 med. onion, sliced & separated
2 med. stalks celery, chopped
1 c. bottled chili sauce
1/2 c. water
1 (12 oz.) can beer

Brown brisket on all sides in Dutch oven in a small amount of cooking oil. Drain off grease. Sprinkle dry soup mix over meat. Arrange onion rings and celery on top. Combine chili sauce and water. Pour around meat. Bake, covered in preheated oven at 350 degrees, allowing 45 minutes per pound. Baste meat with its cooking liquid occasionally, about 45 minutes before meat is done, pour on beer. Cook covered until done. Refrigerate overnight. Remove grease that rises. Slice meat across grain. Heat slices in the cooking liquid. Pour some of the cooking liquid over slices to serve. Serve remaining liquid in a separate dish.