Posted by: Jessi | January 28, 2010

Shabbat Meal

This week I hope you go out and buy the ingredients for BEER BRISKET

“What?” You ask? Beer AND Brisket?

Yes, you can combine two faves and have a delicious kosher meal.

This meal is MEAT (duh) So, no  cheese-bread appetizers, got it? Good.

Here goes:

3 pounds lean beef roast
2 onions, sliced
1 bay leaf
1 cup beer
1/4 cup chili sauce
2 tablespoons brown sugar
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
2 tablespoons cornstarch
2 tablespoons water


Trim fat from roast. Cut to fit crock pot. Put meat in, cover with onions, bay leaf. Combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic; pour over meat. Cover and cook on low for 10-12 hours or high for 5-6 hours.

Transfer meat to platter and keep warm. Discard bay leaf. Skim fat from cooking juices.

Measure 2 1/2 cup juices and place in a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly. Cook for 2 minutes more. Pass with meat.



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