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Beef Brisket with
Caramelized Onions

First of all this is not a Texas Barbecue Brisket so I don't need Craig Loest telling me this isn't how they make brisket in South Texas. This is a Bon Appetite Brisket, which is a city cousin of the South Texas smoked variety. Even so, it shares with its Texas and Irish cousins (Corned Beef) the ability to make an otherwise inedible piece of beef a tasty treat - the key being lots of something liquid to keep the Beef Belly from drying out and slooooooooow cooking to keep it from becoming like its other cousin, shoe leather.Ingredients

1/3 cup plus 1 tablespoon Vegetable oil
2 1/2 pounds of onions thinly sliced
5 celery stalks, sliced
1 1/2 cups chicken broth
1 bottle dark beer
12 oz chili sauce
2 tablespoons tomato paste
1/2 tablespoon marjoram
1 5 pound trimmed brisket
1 tablespoon paprika
Salt & pepper

Heat oven to 350
Heat oil in large pot over high heat
Add onions and cook until very dark brown
Transfer to roasting pan
Add 1 tablespoon oil to same pot
Add celery and sauté until brown
Add broth heat to boil scraping up brown bits
Remove pot from heat and add next four ingredients
Sprinkle brisket all over with paprika, salt & pepper
Place brisket atop onions fat side up
Pour sauce over brisket
Cover brisket with foil and bake until very tender, about 3 hours and 45 minutes
Mix flour and seasoning blends
Dredge chicken pieces in flour and sauté in olive oil and butter until brown on all sides
Place chicken in a heavy bottomed stock pot
Deglaze sauté pan with chicken stock and pour over chicken
Put next eight ingredients in stock pot, cover tightly and simmer on low heat for 40 minutes stirring occasionally
Add mushrooms, adjust seasoning with salt & pepper and cook another 20 minutes
Garnish with parsley and serve over rice.