Beer-braised Brisket

Beer-braised Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Dutch Oven
  • Oven

Ingredients
  

  • 3 slices bacon, thick cut, chopped
  • 1 flat cut beef brisket, (about 1 ½ kilo / 3 lbs)
  • 2 large onions, cut into thin slices
  • 1 bottle dark beer, (12 oz / 330 ml)
  • 3 cups beef broth
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat your oven to 160° C (325° F). Cook the bacon in a Dutch oven on medium heat until crispy. Remove bacon to paper towels to drain.
  • Brown the brisket in the Dutch oven on both sides. Remove brisket to a platter.
  • Pour off all but 2 tablespoons of bacon fat from the Dutch oven. Place on medium high heat and add the onions. Cook and stir for 3-4 minutes or until the onion is softened.
  • Add the beer to the Dutch oven, bring to a boil, stir often, scrape the bottom to loosen any bits.
  • Add the brisket and pour in the broth, bring to a boil.
  • Once boiling, turn off the heat, cover, and carefully place Dutch oven in the the preheated oven. Bake for 3 ½ to 4 hours or until fork tender.
  • Remove brisket to a cutting board, let rest 10 minutes. Trim off and discard excess fat.
  • Use a slotted spoon and remove onions to a platter. Boil remining liquid on high heat to slightly thicken to make a sauce.
  • Slice brisket and arrange on platter, top with onions and drizzle with the sauce. Sprinkle with fresh parsley.
  • Serve with sides of your choice, enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.

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