Ingredients

4-5 lb. brisket, first cut

1 C Bennetts Chili Sauce

1 C vinegar or old wine

3 TB brown sugar

2 tsp seasoned salt

2 medium onions, sliced very thin

1-2 C bouillon

Preparation

  1. Marinate brisket in sauce made by mixing together the chili sauce, vinegar, brown sugar, and seasoned salt. Allow to marinate in refrigerator several hours or overnight.
  2. Place brisket in a covered roasting pan. Arrange onion slices on top, and pour sauce over all.
  3. Cover pan and roast in 325 degree oven for 3-4 hours.
  4. Baste every 30 minutes. Add hot bouillon as necessary to replenish sauce and prevent burning. (May be made to this point the day before.)
  5. Slice meat thin against the grain. Arrange slices carefully on ovenproof platter or in a large Pyrex. Pour approximately half the sauce over the meat, cover and keep warm, or reheat in very low oven or microwave.
  6. Warm remaining sauce on stovetop and pass in gravyboat; it is also delicious over boiled or roasted potatoes.