This brisket recipe earned high marks in the Temple Beth El brisket and kugel cook-off in Alexandria in 2005. Margaret Lorber of Alexandria identifies its three key elements: the secret-ingredient can of sauce, her mother-in-law's carrot-cutting technique and Lorber's own addition of beer.
Servings: 10 - 12
- 3 tablespoons vegetable oil
- 5 pounds brisket, well trimmed of excess fat
- 1 to 2 onion, coarsely chopped
- 1 can (6 ounces) tomato paste
- 1 can Sauce Arturo
- 2 cans (based on 15-ounce cans) beef broth
- 12 ounces beer, (not light; preferably a sweet ale, such as amber)
- 1 bay leaf
- Coarsely ground black pepper
- Several potatoes, peeled and thickly sliced
- Several carrots, peeled and sliced into 2- to 3-inch sticks
In a large Dutch oven or similar-size pot over medium-high heat, heat about 1 tablespoon of oil. Sear the brisket on all sides and ends until browned. Set meat aside.
Cook the onions in the pan with the meat drippings until translucent; it may be necessary to add up to 2 tablespoons more oil. Reduce heat and add tomato paste and Sauce Arturo (see box, below), then put brisket back in pot. Stir in 1 can (2 cups) of stock and about half the beer. The meat should be barely covered with liquid; if it is not, add additional liquid -- using equal parts of broth and beer -- as necessary. Stir so that everything is well mixed. Add the bay leaf and pepper to taste.
Cover, reduce the heat to medium-low and simmer gently until the meat is fork-tender, 21/2 to 3 hours.
Once tender, remove brisket, transfer to a cutting board and cover to keep warm. Add potatoes and carrots to the sauce in the pot and simmer for about 30 minutes.
When the vegetables have finished cooking, carve the brisket. Add the slices to the pot with the vegetables and heat until warmed through. (You may need to take out some of the vegetables and put in separate serving dishes depending on the amount of vegetables you prepare.)
From Margaret Lorber of Alexandria.
Tested by Andy Boltax.
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