This recipe, originally taken from the Hadassah cookbook (Rochester) 1972, has been a staple of the Weinstein family for almost 40 years! Thank you Evie Weinstein for sharing a family tradition.

5-7 lb Brisket
2 tsp salt
1/4 tsp pepper
2 onions sliced
4 stalks celery
1 bottle chili sauce
1/4 cup water
1 can beer (can use Gluten Free beer if needed)

Directions:
Season meat. Place in pan, fat side up.  Place onions, celery and chili sauce over beef.  Add ¼ cup water in bottom of pan.  Allow 1 hour per pound for roasting at 325 degrees.  Roast uncovered, basting often, with drippings until meat is well browned, then cover.  After meat has baked for 3 ½ hours, pour beer over it.  Re-cover and cook 1 ½ hours or until meat is tender.  Remove meat, cool and strain gravy. Skim off the fat, slice meat and reheat in gravy.  Ad ½ cup water if gravy is too thick.