By Sinea Pies
It was a special treat to have Belgian Brisket on a holiday table. My mother made this recipe for many special occasions. Served with Tortellini Alfredo --or au gratin potatoes-- green veggies and corn bread, this is a meal that can't be beat.
Pictured here: Belgian Brisket served with Tortellini Alfredo
5 lbs fresh beef brisket
2 tsp salt
2 onions, sliced
4 whole celery stalks
¼ tsp pepper
2 cups chili sauce
1 small can tomato sauce
Place beef in roaster, fat side up.
Arrange onions, celery, chili sauce & tomato sauce on top.
Add ¼ cup water in bottom of pan.
Roast 1 hour per pound, in the oven at 325°.
Baste often until meat is well browned.
Cover. After beef has cooked 3 ½ hours, pour beer over.
Cover again and cook another 1 ½ hours or until beef is tender.
Remove meat and cool.
Strain gravy into bowl and cool until fat rises.
Carve the layer of fat off the top of the meat and discard.
Slice meat thinly (1/4 - 1/2 inch)