By Daniel Meyer
Before the Rosh Hashanah brisket ever made it out of the roasting pan the cook announced that it was “dry.” It sort of was, but tasty nonetheless, especially the fattiest bits. There was a whole tupperware left over (which had less to do with dryness than with abundance.)
The next night, with dry-ish brisket in the fridge and a can of beer twinkling next to it, I did the most sensible thing I could think of: put them together. I sauteed a small chopped onion with cumin, coriander, and a little cinnamon, then added the brisket along with chopped chipotles in adobo, (languishing in the fridge) and a few glugs of beer. That bubbled away until the beer disappeared, mostly into the brisket, I think, which became very moist.