Lunch: Sweet-and-Sour Brisket

Recipe by Jan Okun: Encino, California Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal.

Ingredients

1 12-ounce bottle beer
1 cup packed canned whole-berry cranberry sauce
1/2 cup catsup
2 tablespoons olive oil
1 4- to 5-pound flat-cut beef brisket
1 large onion, sliced

Instructions

Preheat oven to 350 °F. Combine beer, cranberry sauce and catsup in medium bowl and set aside.
Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauté until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving.
Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)

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