If you liked Patch's , you'll love this beer-braised brisket dish (courtesy of the Valley Beth Shalom Synagogue's Sisterhood in Encino—many thanks to you!).
Serve the tender beef and its accompanying gravy over a bed of egg noodles or mashed potatoes. Add a side of fresh vegetables and you've got a well-rounded meal for your holiday celebration.
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 soup mix, chili sauce and sprinkle with beer. Bake at 325°F 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.