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Carl occasionally makes this when we siblings visit Betty. It is SO good.
The recipe calls for the brisket to be baked in a large-size ovenproof plastic baking bag. You can find these with the plastic wrap and foil in your supermarket.
- 1 - 5 lb. brisket (ask for less fatty first cut)
- 1/4 cup water
- 2 large onions, peeled and sliced
- 4 stalks celery, cut into 1/2" slices
- one 12-oz. bottled chili sauce
- 4 cloves garlic, peeled and chopped
- 2 bay leaves
- 1/2 cup brown sugar, firmly packed
- 1/3 cup Dijon mustard
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 3 Tbsp. molasses
- 1 can beer
- 1/2 tsp. paprika
- salt and pepper to taste
- 4 potatoes, peeled, sliced, and simmered for 15 minutes
- Preheat oven top 325' with the rack in the lower third but not bottom position.
- Place the brisket in a large cooking bag and place the bag in a shallow roasting pan large enough to hold it comfortably.
- Add the water, onions, celery, chili sauce, garlic, bay leaves, brown sugar, mustard, soy sauce, vinegar, molasses and beer to the bag.
- Seal the bag and puncture the top in several places with a knife.
- Bake for 3 hours.
- At the end of the cooking time, remove the pan from the oven and let the brisket cool slightly. Cut open the bag and remove the meat. Pour the sauce into a metal bowl.
- Discard the bay leaves. Place the sauce in the refrigerator or freezer until it is cold and the fat congeals on top. Slice the meat and refrigerate until ready to serve.
- Skim the fat off the sauce, then place the sauce and the meat in a casserole or heatproof serving dish. Add the paprika and the precooked potatoes, cover and reheat on top of the stove or in the oven at 400' for 20 minutes. Add salt and pepper to taste.
The best brisket sandwich is sloppy and a bit of a challenge to eat. Besides the brisket and sauce, you will need thick pieces of bread or a fat, soft roll to absorb the gravy or pan juices.
- 2 slices thick, coarse bread (like pumpernickel, onion roll or other bulky roll)
- Dijon mustard
- several slices brisket
- pan juices, including pieces of onion, carrot and potatoes
- Spread one piece of the bread or roll with mustard and the other with mayonnaise.
- Layer the brisket on one piece of bread or roll and add some of the cooked onion, carrot and potatoes.
- Spoon on a little of the juices.
Yield: 8 servings (with leftovers)
Can be made ahead. Slice the meat, cover and refrigerate. Before reheating, skim the hardened fat off the cooking liquid. Layer the meat and liquid in a pan, cover and heat in a 350' oven for 30 minutes or until hot.