Place beef brisket, fat side down, in deep roasting pan.
Sprinkle brisket with onion, salt, pepper and garlic powder.
Pour chili sauce over brisket. Cover tightly and cook in
slow oven (325 F.) for 3 hours. Pour beer over brisket.
Increase oven temperature to moderate (350 F.) and continue
cooking, covered, 30 minutes. Place brisket on large serving
platter and surround with Wild Rice Amadine.
Garnish with sliced tomatoes and parsley. Slice brisket very
thin and serve with hot cooking liquid.
While beef is cooking in oven make the Wild Rice Amandine.
Cook almonds, green pepper, onion and chives in melted
butter in heavy 2-quart frying-pan, until almonds begin
to brown. (Do not over brown.) Add hot water and instant
bouillon, stirring to combine. Add rice, bring to a boil
and cook slowly, uncovered 10 minutes.
Cover and let stand 5 minutes. Drain any excess liquid
from rice.
