50+ Friends Club Cookbook
Meat and Game

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Oven Brisket

From the Kitchen of: Pepper

10 to 14	lb	beef brisket
		Seasoning salt to taste (your choice - I like the commercial "Adobo" and "Greek Seasoning" mixtures)
		Freshly ground black pepper to taste
6	large	onions, thinly sliced
2	12 oz. bottles	dark beer (or beef stock or water)
3	stems	fresh rosemary, or 2 tsp dried
2	12 oz. jars	chili sauce

• Season the brisket with the seasoning salt and the pepper.
• Place it in a large roasting pan, place the sliced onions on top, add the rosemary, and pour the beer over it. Cover tightly with aluminum foil and bake in a 200F oven for at least 5 hours.
• Remove the foil 1/2 to 1 hour before serving and pour the chili sauce over the meat.
• Raise the temperature of the oven to 300F if necessary to reduce the pan juices.
• Remove from the pan and allow to sit for 15 minutes before carving into thin slices.
• Serves at least 6, with leftovers for sandwiches.