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Preheat oven to 350 degrees F.
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Rinse the brisket and pat dry. Season both sides with salt and pepper, then give your beef a good rub down to get the spices into the meat. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear both sides of the brisket for about 3 to 4 minutes, starting with the fat side down first.
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Top brisket with onions, leeks, shallots, carrots, and celery. Mix the beef stock and 3/4 cup chili sauce together. Pour over veggies and brisket. Cover pot and roast in the oven for 2 hours, basting every 30 minutes.
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Add your beer, recover the pot, and continue cooking for another 1 1/2 hours. Keep basting that bad boy every 30 minutes.
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Remove pot from the oven, and let everything sit {as is} at room temperature for 1 hour.
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Carefully take the brisket out of the pot and transfer to a cutting board. Remove the fat cap with a fork and discard.
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Remove the veggies from the pot and put them in a blender or food processor, puree until smooth. Pour pan juices into a gravy separator and let sit for 3 to 5 minutes to allow the fat to separate. Pour the pan juice and pureed vegetables back into the pot and cook over low heat for 5 to 8 minutes until warmed through. Season with salt and pepper as needed.
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Slice the beef against the grain {diagonally} and top with pan sauce.