Try Beer-Braised Brisket for a Hanukkah Twist

Breathe new life into an old favorite with this brisket recipe.

If you liked this latke recipe, you'll love this beer-braised brisket dish (courtesy of the Valley Beth Shalom Synagogue's Sisterhood in Encino—many thanks to you!).

Serve the tender beef and its accompanying gravy over a bed of egg noodles or mashed potatoes. Add a side of fresh vegetables and you've got a well-rounded meal for your holiday celebration.

Beer-Braised Brisket

Makes 10-12 servings

1  brisket or London Broil (5 to 7 pounds)

2  teaspoons seasoned salt

1/2  cup brown sugar, packed

2  tablespoons cider vinegar

1  package onion soup mix

1  cup chili sauce

1  can beer (12 ounce)

Season brisket with seasoned salt. Rub meat with brown sugar, drizzle with vinegar, cover with chili sauce and sprinkle with beer. Bake at 325°F uncovered for 2 hours. Cover and continue cooking till done (1 1/2 to 3 hours). Remove meat from gravy and cool in refrigerator overnight. Skim fat from gravy, add small amount of water to dilute gravy. Slice meat and put in an oven-proof casserole. Cover with gravy and seal with foil. Heat at 325°F for 1 hour.


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