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Although our family usually has corned beef with our latkes at Hanukkah, I have also developed a barbecued beef brisket. The meat is simmered in a barbecue-type sauce until it is meltingly tender. Serve it with store-bought coleslaw and potato latkes. Leftovers make great sandwiches. Make a couple of days ahead of time, refrigerate, skim the fat and then reduce the sauce. Slice the meat and add back into sauce to reheat.

Servings: 6 to 8


1 cup beef or chicken stock

1 cup canned or fresh tomato sauce

¼ cup white vinegar

¼ cup Worcestershire sauce

¼ cup packed brown sugar

Salt and pepper to taste

1 tablespoon chili powder

½ teaspoon hot pepper sauce

2 tablespoons vegetable oil

4 pounds beef brisket

5 cups chopped onions


Combine stock, tomato sauce, vinegar, Worcestershire sauce, brown sugar, salt, pepper, chili powder and hot pepper sauce in a mixing bowl.

Preheat oven to 300 F. Heat oil on medium-high heat in a heavy pot or Dutch oven. Season brisket with salt and pepper and brown it well on all sides, about 3 minutes per side.

Remove from pan. Add onions and sauté gently for 10 minutes or until softened.

Return brisket to pan and pour sauce mixture over. Bake covered for 3 to 3½ hours, turning occasionally, or until brisket is fork tender. Baste with the sauce occasionally while cooking.

Remove meat and skim any fat from sauce. On high heat, boil the sauce until reduced by one third or until slightly thickened. Slice meat against the grain and return it to sauce. Reheat in sauce when needed.

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