| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Beef, Jewish, Passover | 8 | Servings |
INGREDIENTS
| —–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 |
INSTRUCTIONS
SOLOMON; (JJGF65A 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 <nlberry@prodigy.net> on Dec 19, 1997
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