Sara Leiberman Quirk

This is our traditional first night of Hanukkah dinner.  It’s also served every year for Passover.  I look forward to those holidays just for this dish.

• 1 4 pound brisket
• ½ tsp pepper
• 1 sliced onion
• ½ cup chili sauce
• 2 Tbs brown sugar
• 1 12 oz bottle of beer
• 2½ Tbs flour
• ½ cup plus 2 Tbs water (only use flour and water if you need to thicken the gravy, I never use it, don’t usually need to)

Trim fat from brisket and place in 13 x 9 x 2 pan. Sprinkle top of brisket with pepper and arrange onion rings on top.

Combine chili sauce and next 3 ingredients, stir well and pour over brisket. Cover and bake at 350 for 3 hours. Uncover and bake an additional 20 minutes, or until tender.

I usually slice the brisket and let it sit in the cooking liquid covered until time to serve, then save the liquid for a tasty gravy.