INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“God doesn’t call the qualified, He qualifies the called.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 701
Calories From Fat: 387
Total Fat: 42.9g
Cholesterol: 153.1mg
Sodium: 3874.6mg
Potassium: 1416mg
Carbohydrates: 29.8g
Fiber: 2.6g
Sugar: 10.7g
Protein: 45g