Title: Brisket no1
 Categories: Beef, Jewish, Passover
      Yield: 8 Servings
 
MMMMM---------------------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.