Preheat oven to 325 degrees. Place any size brisket in an oven bag, pour in a bottle of Heinz chili sauce and a can of beer. Seal the bag, place in a roasting pan and cook for as many hours as you can stand, or until the meat is tender. Four hours is generally enough. You can also use a covered casserole dish instead of a bag.
These are Shirley's time-tested ingredients, but there are endless possibilities with this technique. Any combination of one part liquid and one part sauce will work. Bourbon and barbecue sauce? Water and Thai peanut sauce? Dos Equis and chipotles? Check out this one from Simply Recipes or post your favorite brisket recipe below.
Here's the cooked brisket, accompanied by steamed asparagus and a cabbage dish adapted from Miriam's Red Cabbage. We sliced a head of purple cabbage, chopped two peeled apples and diced an onion. We through everything in a big pot, sauteing with oil until all three ingredients were soft. Then we added sugar, water and red wine vinegar and kept cooking on a low heat for about 20 minutes. You can cook for longer or shorter, depending on how you like your cabbage.
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Brisket is good on top of the stove. Season with various powders (e.g.,garlic, onion, Lowry's) Brown well in a heavy pot. Add lots of raw onion rings, cover, cook very slowly. After about an hour there will be lots of liquid. You can add carrots, red wine, bullion, whatever. After a while, drain the liquid and save. Keep it cooking but not in a lot of liquid. Keep pouring off. Later you can use all that poured off stuff as gravy. It takes about three hours total to get it tender enough, but you can go on forever if you like.
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