4-5 lb. fresh beef brisket
Cooking oil
1 (1 3/8 oz.) pkg. dry onion soup mix
1 med. onion, sliced and separated into rings
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 small amount of cooking oil. Drain off all 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 pre-heated oven at 350 degrees. Allow about 45 minutes per pound.

Baste meat occasionally with cooking liquid. About 45 minutes before meat is done, pour beer over top. Continue to bake, covered, until done. Refrigerate meat in its cooking liquid overnight.