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Hanukkah Recipe: Beer-Braised Brisket

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

The Valley Beth Shalom Sisterhood has shared their best dishes with Encino Patch. Today we're featuring Beer-Braised Brisket. Braising tenderizes beef brisket and makes a gravy full of vegetable beef flavor and enriched by beer.

Serve the finished dish of meltingly tender beef and its accompanying rich sauce over a bed of egg noodles or mashed potatoes. Fresh vegetables are all you need to round out this meal.

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° 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° for 1 hour.

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