This mouth-watering dish may be simmered on top of the stove as well as cooked in a crockpot. You may make it 3 days in advance and chill or freeze for up to six months. Wrap before freezing.
Yield: 8 servings
1 (6 pound) brisket
1/4 cup water
2 large yellow onions, 1/2-inch slices
4 large celery stalks and leaves, 1/2-inch slices
8 ounces chili sauce or spicy catsup
4 large cloves garlic, minced
2 bay leaves
1/2 cup firmly packed dark brown sugar
1/3 cup Dijon mustard
1/4 cup soy sauce
1/4 cup red wine vinegar
3 tablespoons molasses
12 ounces beer
1/2 teaspoon paprika
4 large baking potatoes, 1/2-inch slices
Sear meat, fat side down for from five to ten minutes. When brown, turn and brown on the other side. Remove brisket. Skim off any fat and discard, leaving drippings in pan. Add water, onions, celery, chili sauce, vinegar and molasses to pan and mix well. Return meat to pan, cover and cook over medium-low heat for 3 hours.
Add beer, paprika and potatoes. Re-cover and cook for an hour longer, adding water, if needed, to keep moist.
Crockpot: Sear meat as directed, then place all ingredients except salt and pepper in a large crockpot set on high heat. Cover and took for 6 to 8 hours or until tender.
Let brisket cook in liquid for 30 minutes, then transfer to a container. Pour the cooking liquid and potatoes in a bowl. Discard bay leaves. Let cool for at least 2 hours, then skim off fat.
Return liquid and potatoes to pot with a lid. Cut meat across grain into 1/4-inch slices; add to the liquid. Cover and reheat over low or heat in the microwave. Adjust seasonings. Serve on warmed platter surrounded by potatoes and cooking liquid.