By Bryant Simon
Of course, my mom’s brisket is the best. Really it is. Here is her recipe in her words. Enjoy.
SUSIE’S MOTHER’S BRISKET
1 5 to 6 lb. brisket of beef
4 celery stalks
2-3 sliced onions (enough to cover brisket)
Salt and pepper (preferable freshly ground)
1 bottle Heinz Chili Sauce (try not to substitute)
1 12 oz. can of beer
Place brisket in a large roasting pan (if you can find an old blue “Savory” roaster, use it.)
Cover brisket with celery stalks and sliced onions and then season with salt and pepper and pour entire bottle of chili over the meat.
Rinse out Chili Sauce bottle with warm water and pour contents in the bottom of the roasting pan.
Place covered roast pan in a preheated 325° degree oven and cook for 3 ½ hours basting every ½ hour if possible.
After 3 ½ hours cooking time, pour the can of beer in the bottom of the roasting pan and baste immediately, continuing to do so for 1-½ hours additional.
For best results: Cook the brisket a day in advance. Chill thoroughly before slicing against the grain. Reheat in the sauce in a 200° oven.
If you like, you can put the celery and onions into a blender or food processor and puree and then add to the gravy in the bottom of the pan.