1Preheat oven to 350
Day one: Season brisket with salt aand pepper. Place in 9×13 baking dish.Cover with onion slices. Combine chili sauce, brown sugar, garlic and beer. Pour over meat. Bake until tender 2 to 2 1/2 hours
2Cool and refrigerate meat and gravy separately.
Day two:Remove fat from gravy . Heat gravy adding flour mixed with a little water.
slice meat thinly across the grain and heat in gravy.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.