Aunt Suzi's Brisket

Aunt Suzi's Brisket (Southern Living January '03)

Prep 10 minutes, bake 4 hours
Servings: 6

3/4 cup firmly packed dark brown sugar (I reduce to 1/2 cup)
3/4 cup chili sauce
3/4 ketchup
1/2-3/4 envelope dry onion soup mix (i use the whole package)
1 bottle beer (best with a darker beer)
1 3-4 lb beef brisket
15 small red potatoes
1 1/2 lb baby carrots

1. Preheat oven to 325. Stir together first 4 ingredients; gently
stir in beer.
2. Place brisket, fat side up, in a large Dutch oven or roasting pan;
pierce several times with a fork. Arrange potatoes & carrots evenly
around brisket; then pour beer mixture evenly over it all.
3. Bake, covered at 325 for 3 1/2 hours, basting occasionally with
sauce. Remove from oven and let brisket stand in pan, uncovered, 20
minutes. Remove brisket and cut into slices. Return slices to pan
with potatoes and carrots.
4. Bake, uncovered, 30 more minutes or until tender (I think it
usually takes longer than 30 minutes - I just try it and give it a
little more time if it's not quite tender yet).