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Name: Brisket No1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 8 oz CHILI SAUCE; 1/4 c Water; 2 lg ONIONS; SLICED; 1/3 c Dijon mustard; 1/4 c Red wine vinegar; 3 tb Molasses; 1/2 c BROWN SUGAR; FIRM PACKD; 4 Garlic chopped; 1/2 ts Paprika; 5 lb BRISKET; OR 6 LBS; 1/4 c Soy sauce; 4 WHOLE POTATOES; PEELED; 2 WHOLE BAY LEAVES; SALT AND; 12 oz BEER; 4 STALKS CELERY; 1/2" SLICES

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INGREDIENTS

8 oz CHILI SAUCE
1/4 c Water
2 lg ONIONS; SLICED
1/3 c Dijon mustard
1/4 c Red wine vinegar
SOLOMON; (JJGF65A
3 tb Molasses
1/2 c BROWN SUGAR; FIRM PACKD
KOSHER GOURMET
4 Garlic ; chopped
1/2 ts Paprika
5 lb BRISKET; OR 6 LBS
1/4 c Soy sauce
4 WHOLE POTATOES; PEELED
2 WHOLE BAY LEAVES; SALT AND
12 oz BEER
4 STALKS CELERY; 1/2" SLICES

Servings

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 on Dec 19, 1997

NOTES

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Brisket No1

8 oz CHILI SAUCE
1/4 c Water
2 lg ONIONS; SLICED
1/3 c Dijon mustard
1/4 c Red wine vinegar
 SOLOMON; (JJGF65A
3 tb Molasses
1/2 c BROWN SUGAR; FIRM PACKD
 KOSHER GOURMET
4 Garlic chopped
1/2 ts Paprika
5 lb BRISKET; OR 6 LBS
1/4 c Soy sauce
4 WHOLE POTATOES; PEELED
2 WHOLE BAY LEAVES; SALT AND
12 oz BEER
4 STALKS CELERY; 1/2" SLICES

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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Nutrition

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Serving Size: 1 Serving (402g)
Recipe Makes: 8 Servings

Calories: 57
Calories from Fat: 9 (16%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 350.5mg		12 %
Potassium 281.5mg		7 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 6.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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