First cut brisket
1 pkg. onion soup mix
2-8oz. cans no salt tomato sauce
12 oz. beer
Overlap heavy duty foil in a roaster. Pierce both sides of brisket. Turn fat side up. Combine onion soup mix, tomato sauce and beer; pour over brisket. Seal foil and cover roaster. Place in a 325° preheated oven for 3 hours. Cool. Remove fat. Slice diagonally across the grain.
Pour sauce from foil into roaster pan with sliced meat. Discard foil. Heat at 325° again for 1 hour before serving. Freezes well. Amazing over a slice of challah!
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