Beer Braised Brisket

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.