Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown the brisket in oil; remove and set aside. In the same skillet, cook and stir onions on low heat for 8-10 minutes or until caramelized.
Place half of onions in a 5-qt slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over the brisket; top with remaining onions.
Cover and cook on low for 6-7 hours or until the meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices and serve with meal.
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