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3 to 5 lbs. brisket, trimmed of as much fat as possible
In a bowl, mix the beer, cranberry sauce, onion soup mix, and chili sauce or ketchup. Mix well.
In a heavy pot that can hold the brisket flat, spread the onions and parsley on the bottom of the pot, then throw in the garlic. Place the brisket on top and pour the liquid mixture on top. Rub the meat with the liquid mixture, then with the pepper and red pepper flakes.
Place in a preheated oven (350°F) and cook for an hour. Turn the meat over and cook for another 30 to 60 minutes. If the meat is not tender yet, let it cook for another 30 to 60 minutes. When done, let it all cool. Store the brisket separately from the sauce. Refrigerate overnight.
The next morning, remove the fat from the sauce. Before serving, slice the meat into serving pieces. Blend the sauce into a smooth sauce with a hand blender or in the blender. Place slices in a Pyrex casserole, pour the sauce over the slices and reheat.
Bring to the table and serve with mashed potatoes, rice or couscous.
Poster's Notes:
Ani Stern's story is fascinating. She is the owner of the notebook of recipes "In Memory's Kitchen" handwritten in German and Czech by a group of women interned in Teresienstadt concentration camp. Many years later, the notebook was brought to Ani from someone who had received it from someone else who was in Teresienstat and to whom Ani's mother, Mrs. Pachter, entrusted the notebook to deliver it to Ani in Palestine. Dalia Carmel was the catalyst in getting the manuscript published in 1996. She was credited by the director of the Holocaust Museum in Washington as performing "a great mitzvah."
Posted by Norene Gilletz
Nutritional Info Per Serving: N/A
1 can light beer
1 16-oz. can whole cranberry sauce
1 package onion soup mix
1/2 cup chili sauce or ketchup/catsup
2 onions, sliced
1 large bunch of parsley
5 cloves garlic, peeled (do not chop)
Pepper and red pepper flakes, to taste
Dalia Carmel of New York has a collection of 5000 cookbooks. She wrote "Here is a favourite dish that I have prepared in the past for the holidays. It has been adopted by friends and colleagues from work in the past with great success. It is a super recipe which I received from my friend Ani Stern, who got it from her Hadassah friends."