Directions:
Sear meat, fat side
down for from five to ten minutes. When brown, turn and
brown on the other side. Remove brisket. Skim off any
fat and discard, leaving drippings in pan. Add water,
onions, celery, chili sauce, vinegar and molasses to pan
and mix well. Return meat to pan, cover and cook over
medium-low heat for 3 hours. Add beer, paprika and
potatoes. Re-cover and cook for an hour longer, adding
water, if needed, to keep moist. Let brisket cook in
liquid for 30 minutes, then transfer to a container.
Pour the cooking liquid and potatoes in a bowl. Discard
bay leaves. Let cool for at least 2 hours, then skim off
fat. Return liquid and potatoes to pot with a lid.
Cut meat across grain into 1/4" slices; add to the
liquid. Cover and reheat over low or heat in the
microwave. Adjust seasonings. Serve on warmed platter
surrounded by potatoes and cooking liquid.
