Beer-braised Brisket
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.
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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