INGREDIENTS

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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