Beer Braised Brisket
2½ pounds second-cut beef brisket with fat on it
Salt and pepper (for meat seasoning)
4 slices bacon, chopped
4 onions (2 cut in half and 2 thinly sliced)
2 tablespoons tomato paste
1 can (12-ounce) lager beer
2 cans beef broth
1 teaspoon dried parsley
1 teaspoon dried thyme
1 bay leaf
6 medium carrots, cut into 1-inch thick pieces
6 medium waxy potatoes, unpeeled and cut into 1-inch pieces
Chopped parsley for garnish (optional)
Prepare Beurre manié ahead; set aside and keep soft:
For each cup of liquid, blend 1½ tablespoon flour and 1½ tablespoon butter (make plenty for thickening
In the morning…
1. Pat meat dry and season with salt and pepper.
2. Fry bacon in a heavy-duty Dutch oven; remove and crumble bacon, and pour bacon grease into a cup.
3. Heat 2 tablespoons bacon grease in the Dutch oven; add the meat and brown well on all sides; remove
4. Place the 2 halved onions in the Dutch oven and caramelize for 2 minutes; remove onions. Add 2
tablespoons bacon grease and sliced onions; cook for 5 minutes, stirring constantly. Add tomato paste and
cook, stirring until caramelized (about 1 minute).
Later in the day…
1. Preheat oven to 350 degrees.
2. Add brisket, beer, and 1 can of broth to Dutch oven and bring to a boil. Add parsley, thyme, bay leaf,
and salt and pepper (to taste); cover and cook in the oven for 2 hours. Stir in carrots, potatoes, cooked
onion halves, crumbled bacon, and 1 can of broth; continue cooking until brisket and vegetables are
tender (45 minutes to 1 hour). Transfer meat and vegetables to a platter; cover with foil and set aside.
3. Boil liquid until reduced considerably for gravy. Whisk the Beurre manié bit-by-bit into the hot liquid,
whisking well after each addition. Simmer sauce for 3 minutes and season with salt and pepper if needed.
4. Slice brisket against grain, on the diagonal; arrange on platter. Surround brisket with the vegetables,
spoon some sauce over top, and sprinkle with chopped parsley if desired.
5. Pass the remaining sauce at the table.