Brisket Time!!

Its probably my favorite meal my mom makes, that it brisket. Its not like BBQ brisket. Its braised in a sauce in the oven so its like pot roast. First, brown the brisket on both sides. Then saute onions and garlic until they soften. Deglaze the pan with a mixture of brown sugar, beer, chili sauce, and dijon mustard. Make sure the sauce gets all of the stuck on bits, or the fond as it referred to. Cook at a 350 to 375 degree oven covered with aluminum foil for about 3 hours or till its tender. For a vegetable, add carrots and potatoes to the dish for the last hour and a half and the side dish cooks alongside the brisket.

When the brisket is ready, let it rest on the cutting board with an aluminum foil tent for ten minutes. After this cut against the grain, if you dont do this the brisket will be stringy and not tender. Serve alongside the brisket the carrots and potatoes alongside the braising liquid as a gravy. Its Jewish comfort food at its best. You can serve potato latkes as a side dish instead of the potatoes and carrots.