I got this recipe from a friend who brought this brisket to a dinner party.
The recipe is so unceremoniously simple, I never would have believed it
would taste the way it does—sweet and savory and scrumptious.

1 (2½ to 4 pound) brisket (first or flat cut is leaner)
2 tablespoon vegetable oil
12 oz of beer
½ of a 12-oz bottle of chili sauce (I use Heinz)
1 package of dried onion soup mix
6-8 carrots, sliced into ½-inch disks (use more if you're not adding
potatoes)
(Optional: 4 potatoes (I prefer Yukon Gold), sliced into wedges, for when
you're not serving this with potato latkes)

Preheat oven to 325°F

1. Heat the oil in a dutch oven or other heavy, large pot. Brown the brisket
over medium-high heat, about 5 minutes on each side.
2. Add carrots (and potatoes) to the pot and push to the side, around the
beef as much as you can.
3. Dump the beer, chili sauce, and dried soup mix on top.  Swoosh things
around a bit to get those ingredients to mix, but don't worry too much -
it'll cook down and mix together.
4. Cover and cook in the oven for 2½ to 3 hours, until the brisket is
really and truly falling apart fork tender.

To serve, remove the brisket from the pot and slice it; skim the fat off the
pan juices; return the slices to the pot. This can be made 1-3 days ahead
and improves with age.

-he