SWEET-and-SOUR BRISKET RECIPE

1 brisket, 5-6 lb.
¼ cups of water
2 large yellow onions, cut into slices ½ in. thick
4 large celery stalks, including leaves. Cut into ½ in. slices
1 bottle ( 8 oz.) chili sauce or spicy catsup
4 large cloves garlic, chopped
2 bay leaves
½ cup firmly packed dark brown sugar
1/3 cup Dijon mustard
¼ cup soy sauce
¼ cup red wine vinegar
3 TBL. Molasses
1 bottle ( 12 fl. oz.) beer
½ tsp. paprika
4 large baking potatoes peeled and cut into slices 1 in.
salt and ground pepper

(I don’t peel my potatoes and sometimes I’ve used peeled sweet potatoes. They’re delicious, too.)

In a Dutch oven or other heavy pot over medium heat, sear the mea, fat side down for 5-10 min. When it begins to brown, turn and brown the other side, 5-10 min. longer. Remove the brisket from the pot. Using a large spoon, skim off fat from the drippings and discard, but leave the drippings in the pot.
Add the water, onions, celery, chili sauce, garlic, bay leaves, brown sugar, mustard, soy sauce, vinegar and molasses to the pot and stir to mix well. Return the brisket to the post, cover and cook over medium-low heat for 3 hours. Add the beer, paprika and potatoes. Re-cover and continue to cook for 1 hour longer. Add water if necessary to keep the mixture moist.
To cook the brisket in a crock-pot: Sear the meat on the stove top as directed, then place all the ingredients except the salt and pepper in a large crock-pot set on high. Cover and cook until the meat is very tender, 6-8 hours.
Cut the meat across the grain.

This recipe can be found in the Williams-Sonoma Kitchen Library—“Holiday Entertaining"