Heat Chef Series II 5-Qt./4.8 L Sauteuse to medium heat and add 1 tbsp vegetable oil. Add onions and sauté until softened, then add garlic and cook until fragrant.
Season brisket with salt and pepper. Add remaining 1 tbsp of
oil to Sauteuse and heat up to medium heat. Add brisket to Sauteuse and brown
on all sides.
Transfer browned brisket to Roasting Pan on top of garlic and
onions. In medium bowl, add chili sauce, cranberry sauce, beer and apple cider
vinegar. Mix well to combine then add to Roasting Pan.
Sprinkle brown sugar over brisket, cover and bake for 3½ hours.
After
the brisket is fully cooked, remove from oven and let completely cool. Place in
fridge and refrigerate for at least 8 hours. When ready to serve, shred the
brisket and serve warm with sauce.
