3-4 lb. brisket
1 lg. can of beer
1/2 bottle ketchup
Salt & pepper to taste
1 med. onion, chopped
2 cloves garlic, minced

Roast brisket uncovered in 350 degree oven for 1 1/2 hours until lightly browned. Drain off fat. Salt and pepper to taste and add can of beer, reserving last swallow for yourself. Spread ketchup over brisket. Cover and return to oven and cook 3 to 4 1/2 hours, or until tender. Remove brisket from sauce. Allow meat and sauce to get cold. Skim fat from gravy. Refrigerate overnight. Next day, slice meat across grain to desired thickness and heat gently in gravy.