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Jewish Recipes --> Recipes --> Meat --> Beef --> Brisket

Beer-Basted Brisket (p. 115)
(Meat - Serves 6 to 8)
Recipe Ingredients:
  • 8 stalks celery
  • 2 large onions, sliced
  • 1 (4-5 lb.) brisket, trimmed, first cut
  • Salt and pepper
  • Garlic powder
  • 1 (12 oz.) bottle chili sauce
  • 1 C. water, or more
  • 12 oz. beer


Seasoned with Love
Culinary Treasures from the Breman

(Speaking of pans...Did you hear the story about the newlywed who asked her mother why her brisket recipe required the ends be removed before cooking? Mom replied, "Because that's the way my mother did it." When the bride called her grandmother with the question, Nana replied, "I never had a pot that was big enough for the whole brisket!")

Preheat oven to 325 degrees. Spread celery and onions on bottom of pan just large enough to hold brisket.

Season both sides of brisket with salt, pepper and garlic powder. Place brisket on top of vegetables, fat side up.

Pour chili sauce over brisket. Fill chili bottle with water, cover and shake, pour around brisket.

Place foil very lightly over meat. Bake 3 hours. Pour beer around brisket, cover tightly, bake additional 1 1/2 hours.

Cut against the grain before serving.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods