1 brisket
1 bottle chili sauce
2 tbsp. brown sugar
1 c. red wine vinegar
1 med. onion, chopped coarsely

Mix the chili sauce, brown sugar, wine vinegar and onion in a bowl. There are two ways to proceed. You can use the mixture as a marinade over the meat overnight in the refrigerator; you can put the brisket in the bottom of a roasting pan, cover with the marinade and cook immediately. Either way is good. Bake the brisket at 325 degrees for 4 hours, covered until tender or 5 hours, uncovered. Cool and slice.