Beef Brisket

Last week I purchased a whopper of a brisket believing I would serve it up for my weekend guests. Well I didn't. So this week I decided to have my own Brisket Wars! I chose 2 recipes...one was from Food Network chef Tyler Florence and the other from allrecipes.com. Two totally different recipes as one was marinated in rosemary, garlic and red wine (Tyler's) and the other was beer, chili sauce and brown sugar. I divided the big daddy brisket in two and in the oven it went. Tyler's recipe was good, but the allrecipe.com brisket was our favorite! It also happens to be the easiest by far! I did add some southwest marinade (about 1/4 c) to the sauce(H-E-B Specialty Series Southwest Marinade). I admit that I am not a "barbeque" sauce fan, so I was really surprised that I liked it over the other. The best part is that the meat is just as tender and tasty when reheated the next day in the microwave. Definitely a keeper!
**Please post if you use this recipe exactly as stated below and let us know what you think.

• 1 (3 pound) beef brisket, trimmed of fat
• 1 medium onion, thinly sliced
• salt and pepper to taste
• 1 (12 fluid ounce) can beer
• 1 (12 ounce) bottle tomato-based chili sauce
• 3/4 cup packed brown sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
3. Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.