Ingredients: |
Ingredients: 1 brisket or chuck roast, 5-6 lbs or 2 smaller pieces of equal weight, trimmed of all visible fat
1/4 cup of water
2 large yellow onions cut into 1/2" slices
4 large celery stalks with leaves cut into 1/2" slices
1 bottle of chili sauce or spicy catsup
4 large cloves of garlic chopped
2 bay leaves
1/2 cup firmly packed dark brown sugar
1/3 cup Dijon mustard
1/4 cup soy sauce
1/4 red wine vinegar
3 tbsp. molasses
1 bottle beer
1/2 tsp. paprika
4 large baking potatoes peeled and cut into 1" thick slices
Salt and fresh ground pepper
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Directions: |
Directions:This can be prepared in either a large Dutch oven or a crockpot. If you need to reduce the amount to fit your crockpot, omit the potatoes and cook those separately. Do not omit the celery or onions. You can also reduce the overall recipe proportionally, but do not omit any of the ingredients in the sauce. Best made one day and served the next, but you can eat it straight out of the crockpot.
Dutch oven stovetop recipe:
1. Sear the meat, fat side down, on medium heat for 5-10 minutes. When it starts to brown, turn and brown the other side, an additional 5-10 minutes.
2. Remove the brisket from the pot and skim off the fat and discard, leaving the drippings and brown bits.
3. Add water, onions, celery, chili sauce, garlic, bay leaves, brown sugar, mustard, soy sauce, vinegar and molasses to the pot and stir to mix. Return meat to pot, cover and cook on medium-low for 3 hours.
4. Add beer, paprika and potatoes. Re-cover and cook 1 additional hour. Add water if necessary to keep mixture moist.
To cook in the crockpot:
1. Follow steps 1 and 2 above to brown the meat, except after you skim off the fat, take a soft spatula and scrape up as much of the drippings and browned bits as you can to put into the crockpot with the meat.
2. Place the vegetables in the bottom of the crockpot, top with the meat. Mix the other ingredients, except the salt and pepper, in a large bowl with the drippings and browned bits from the pot, and pour over the meat. Cover and cook on high until meat is very tender 6-8 hours.
Continue for both cooking methods:
1. Allow the brisket to cool in the Dutch oven or crockpot for about 30 minutes.
2. Transfer meat into a container. Pour cooking liquid and vegetables into a bowl. Discard bay leaves.
3. Let meat and cooking liquid cool for at least 2 hours (this step is optional but reduces the fat and improves the flavor), then skim off the fat from the cooking liquid. It can sit overnight in the refrigerator before skimming the fat.
4. Put sauce and vegetables into a large pot with a lid. Slice the meat across the grain into 1/4" slices and add to the liquid. Cover and reheat meat and potatoes on low heat (you can also heat in the microwave or conventional oven). Taste both the sauce and the meat and adjust with salt and pepper as needed, typically it will need pepper, but no salt.
5. To serve arrange slices on a warmed platter or large dish. Surround with potatoes and pour cooking liquid with onions and celery on top. |
This recipe for Sweet and Sour Hanukkah Brisket (Pot Roast) is from