5 lbs. beef brisket, preferably first cut
3 large onions, chopped
6 cloves garlic, crushed
Salt, freshly ground black pepper and paprika to taste
1/2 cup ketchup
1/4 cup A-1 steak sauce
1/2 cup chili sauce
1/4 cup wine vinegar
2 1/2 cups water (or more if needed)
Preheat oven to 375 F. Place 2/3 of the onions and garlic on the bottom of a large roasting pan. Rub meat all over with salt, pepper and paprika. Place meat fat side up on the bed of onions and garlic. Cover with additional onions and garlic. Combine ketchup, steak sauce, chili sauce, wine vinegar and water; pour over the meat.
Cover the roasting pan with foil or a lid and roast for 3 hours, or until fork tender. Check while cooking, adding more water if necessary.
Allow to cool, slice and put back in the gravy that has been put in the blender to incorporate the onions. Gravy may also be chilled to remove the fat.