5 lb. brisket
2 tsp. salt
1/2 tsp. pepper
2 onions, sliced
4 whole celery stalks
1 c. chili sauce (like Heinz)
1 (12 oz.) can beer

Place beef in pan fat side up. Season and place onion, celery and chili sauce on top. Add 1/4 cup water to bottom of pan. Allow 1 hour per pound for roasting in 325 degree oven. Roast, uncovered, basting often with drippings until meat is well browned, then cover. After beef has baked for 3 1/2 hours, pour beer over it, cover and cook 1 1/2 hours longer until tender. Some briskets take less time, so check for tenderness. Remove meat and cool. Strain gravy into bowl and set until fat rises. Skim off fat. Slice meat and reheat in gravy. Add 1/2 cup water if necessary.