Cooking Light, December 2013 Pages 90, 94

The secret to a succulent grand finale for Beer-Braised Brisket with Onion Jam starts with low, moist heat. After braising, the meat is chilled in the cooking liquid overnight; then the brisket is sliced and reheated in the rich, meaty cooking liquid to guarantee that every savory bite is juicy. Should you be preparing this for Passover and wanting to abide by the Kosher for Passover dietary guidelines, omit the beer by substituting additional stock.

You'll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch.