2 tablespoons canola oil
1 (3-4 pound) brisket, second-cut
1 onion, sliced
2 cups beef broth
1 (12-ounce) can beer
12 small red potatoes, cut in quarters
3 medium sweet potatoes, cubed
2 cups baby carrots
1 cup chili sauce
Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add beef and brown, about 6 to 8 minutes per side.
Transfer meat to a roasting pan. Top with onions, then broth and beer. Cover tightly and bake for 2-1/2 hours. Place red potatoes, sweet potatoes and carrots around beef. Bake, covered, an additional hour.
Let stand 10 minutes before slicing.
When do you add the chili sauce?
If this recipe is kosher for Passover (it’s in your Passover section), you cannot use beer….what would you replace the beer with?
You are correct. It should read red wine not beer