More Great Recipes: Beef

Beer Braised Brisket


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Serves | Prep Time | Cook Time

Ingredients

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


of gravy).


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


meat.


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.


Pairs Well With


Notes

A dash of local for every season
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