Barbecue Brisket

1 (5-pound) brisket

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 cup chili sauce

1 cup water

1/4 cup fresh parsley, chopped

1 (10-ounce) bottle of beer

Fresh parsley

Preheat the oven to 325 degrees.

Wash and dry the brisket, cutting away most of visible fat.

Sprinkle the brisket with salt, pepper and paprika.

Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic.

Pour chili sauce on top of the brisket.

Slowly pour the water into the pan around the brisket. Sprinkle with the parsley.

Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket.

Do this slowly so it doesn't wash off the chili sauce.

Cover the brisket and cook 3 hours longer or until tender.

Cool to room temperature. Place in refrigerator.

Remove any accumulated fat from the top.

Slice and reheat in the sauce.

Garnish with a sprinkling of fresh minced parsley.

Yield: 10 servings.

Per serving: 562 calories; 35 g fat (13.5 g saturated fat; 56 percent calories from fat); 8.5 g carbohydrates; 167 mg cholesterol; 680 mg sodium; 49 g protein; 2 g fiber.

From "Kosher By Design" by Susie Fishbein (Mesovah Publications, $32.99).
 
 This is a wonderfully flavored brisket that gets away from the sweet-and-sour type. The beer tenderizes the meat, so if you are using a larger brisket, you can double the other ingredients; but use only 1 1/2 times the amount of beer or the meat will get too soft.