Bob'S Beef Brisket

The Day Before Serving.
On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
Pour the beer, chilli sauce and soup mix over the browned brisket.
Top with the ketchup.
Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
When cooked, remove brisket from the gravy, cover and refrigerate overnight.
Pour gravy into a seperate container, cover and refrigerate as well.
The Next Day:.
3-5 hours before serving, skim the fat from the top of the gravy.
Slice the brisket against the grain. The thickness of the slices is your choise.
Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
The meat will absorb some of the gravy and be extra moist and juicy.
Remove brisket (and veggys) from the gravy to a serving platter.
Serve gravy separately.
Serve with horseadish as a condiment.
Sit back and enjoy the raves!