Brisket No1

Title:
Brisket No1

Yield:
8 Servings

Categories:
Beef,
Jewish,
Passover




Ingredients:




-----------------------------SOLOMON;
(JJGF65A-----------------------------


          -----KOSHER GOURMET


          -COOKBOOK-----


     5 lb BRISKET; OR 6 LBS


     2 lg ONIONS; SLICED


     4    STALKS CELERY; 1/2" SLICES


     4    Cloves GARLIC; CHOPPED


     4    WHOLE POTATOES; PEELED


     2    WHOLE BAY LEAVES; SALT AND


          -PEPPER TO


   1/3 c  DIJON MUSTARD


   1/4 c  WATER


   1/4 c  RED WINE VINEGAR


   1/4 c  SOY SAUCE


     3 tb MOLASSES


     8 oz CHILI SAUCE


    12 oz BEER


   1/2 ts PAPRIKA


   1/2 c  BROWN SUGAR; FIRM PACKD






 PREHEAT THE OVEN TO 325 DEGREES WITH RACK IN THE LOWER THIRD,BUT NOT


 BOTTOM,POSITION.ON THE STOVETOP,SEAR THE MEAT,FAT SIDE DOWN,IN THE BOTTOM


 OF A HEAVY DUTY OVENPROOF CASSEROLE. TURN THE MEAT OVER AND SEAR T OTHER


 SIDE. ADD TO THE CASSEROLE,THE WATER,ONIONS,CELERY,CHILI SAUCE,GARLIC,BAY


 LEAVES,BROWN SUGAR,MOLASSES,VINEGAR,SOY SAUCE,MUSTARD. COVER AND COOK FOR


 THREE HOURS. ADD THE BEER,COVER AND COOK ONE HOUR MORE,CHECKING


 OCCASIONALLY TO MAKE SURE THERE IS LIQUID IN THE POT.ADD MORE WATER IF


 NECESSARY.WHILE THE BRISKET IS COOKING,PUT THE POTATOES INTO A POT OF


 BOILING WATER AND CO FOR 20 MINUTES.REMOVE POTATOES FROM POT AND SLICE THEM


 WHEN COOL ENOUGH TO HANDLE.SET ASIDE. WHEN MEAT IS DONE REMOVE FROM THE POT


 AND POUR THE SAUCE INTO A METAL BOWL.DISCARD THE BAY LEAVES.COOL THE


 BROTH.SLICE THE MEAT WHEN COLD.SKIM OFF THE FAT FROM THE SAUCE,THEN RETURN


 TO THE CASSEROLE OR A HEAT PROOF SERVING DISH ADD THE PAPRIKA,MEAT,SLICED


 POTATOES AND SALT AND PEPPER.REHEAT SLOWLY ON TOP OF STOVE,COVERED FOR 5 TO


 10 MINUTES,UNTIL POTATOES REACH DESIRED TENDERNESS. MAKES EIGHT SERVINGS.


 Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry 


 on Dec 19, 1997