Hanukkah Recipe Series: Beer Braised Brisket

Borrowed from our sister Patch site in Encino, CA, the second in a series of Hanukkah recipes from the Valley Beth Shalom Sisterhood.

Today we're featuring the 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°F for 1 hour.

Keep checking back each day until we've featured all eight recipes for the eight nights of Hanukkah:

1. Potato Latkes

2. Beer-Braised Brisket