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(Slide Show)
5-6 pound brisket
1/4 cup water
2 large onions, peeled and sliced
1 8-ounce bottle chili sauce
4 cloves garlic, peeled and chopped
2 bay leaves
1/2 cup brown sugar
1/3 cup Dijon mustard
1/4 cup red wine vinegar
3 Tablespoons molasses
1/4 cup soy sauce
Preheat oven to 325 degrees F with the rack in the lower third, but not bottom, position. Sear the meat, fat side down first. Turn meat over and sear the other side. Stir together the above ingredients and pour over brisket. Cover and seal tightly and cook for three to four hours, or until tender.
Remove meat from the pot and pour sauce into a metal bowl. Discard bay leaves. Cool broth. Slice meat when cold. Skim fat off the sauce, then return the sauce to a casserole dish, add the sliced meat. This can keep in the refrigerator overnight. Next day for dinner simply reheat oven to 325 degrees F and heat meat (covered) until hot (about 1 hour).