4 or 5 lbs. beef brisket
1 pkg. dry onion soup
1 med. onion, sliced and separated into rings
2 med. stalks celery, chopped (or more)
1 c. chili sauce
1/2 c. water
1 (12 oz.) can beer

Brown brisket on all sides. Drain off grease. Sprinkle dry soup mix on brisket. Arrange onion rings and celery on top. Combine chili sauce and water. Pour over meat.

Bake covered in oven at 350 degrees for 45 minutes per pound. About 45 minutes before done pour beer over beef. Continue baking until done. Refrigerate meat overnight in its cooking liquid. Remove grease from top. Slice meat across grain. Heat meat to serving temperature in its liquid. Serve on buns. Good served with a hot mustard.

(Cooper)