Step 1

For the Chili Sauce: In a medium saucepan over medium-high heat, combine all of the ingredients and bring to a boil. Reduce the heat to medium to keep the liquid at a strong simmer and cook for 25 to 30 minutes, until thickened and broken down, stirring occasionally.

Step 2

Puree the mixture in a blender. Return the sauce to the saucepan and simmer for 25 to 30 minutes more, stirring occasionally.

Step 3

Cool, refrigerate, and use for dressings, BBQ sauces, and so on. The sauce will keep in the refrigerator for 3 weeks.

Step 4

For the Brisket: Preheat the oven to 350°F.

Step 5

Rinse the brisket and pat it dry. Season each side with the salt and pepper, pressing them into the beef. In a large cast-iron Dutch oven over high heat, heat the canola oil to the smoking point. Add the beef, fat side down, and sear until well browned. Repeat on the other side, 3 to 4 minutes per side.

Step 6

Top with the onions, leeks, shallots, carrot, and celery. Combine the chili sauce and beef stock and pour over the brisket. Cover and roast in the oven for 2 hours, basting every 30 minutes.

Step 7

Add the pale ale, cover, and cook for 1 1/2 hours more, basting every 30 minutes.

Step 8

Remove from the oven and let the brisket rest at room temperature for 1 hour.

Step 9

Remove the brisket from the Dutch oven and set it on a cutting board. Carefully remove the fat cap with the edge of a fork and discard. Remove the vegetables and run them through a food mill or purée in a food processor. Skim the fat from the pan juices or use a gravy separator. Add the puréed vegetables back to the Dutch oven with the pan juices. Adjust the seasonings if necessary and heat the sauce over low heat.

Step 10

Slice the beef on the diagonal, across the grain, and serve with the sauce.