"BOB'S" BEEF BRISKET

Steps:

• The Day Before Serving.
• On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
• Pour the beer, chilli sauce and soup mix over the browned brisket.
• Top with the ketchup.
• Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
• Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
• Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
• When cooked, remove brisket from the gravy, cover and refrigerate overnight.
• Pour gravy into a seperate container, cover and refrigerate as well.
• The Next Day:.
• 3-5 hours before serving, skim the fat from the top of the gravy.
• Slice the brisket against the grain. The thickness of the slices is your choise.
• Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
• Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
• Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
• The meat will absorb some of the gravy and be extra moist and juicy.
• Remove brisket (and veggys) from the gravy to a serving platter.
• Serve gravy separately.
• Serve with horseadish as a condiment.
• Sit back and enjoy the raves!