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Beer Recipes » Main dishes » Beer Braised Brisket
Relevant beer types:  Lagers


4 slices bacon, chopped
2-1/2 pounds beef brisket
Kosher salt and freshly ground black pepper
3 medium onions, sliced thin
4 (12 ounces each) bottles lager beer (not dark)
6 red or gold unpeeled potatoes, quartered or 12 whole baby red or gold potatoes
1 large rutabaga, peeled and cut into 1-1/2-inch pieces
6 carrots, peeled and cut crosswise into 1-1/2-inch pieces
10 whole cloves of garlic, peeled
1 sprig fresh thyme
1 bay leaf, broken in half
2 Tablespoons butter, at room temperature
2 Tablespoons all-purpose flour
1/2 cup minced fresh parsley
Beer Braised Brisket, Lagers, Main dishes, recipe, belgian beer store, online shop, beer planet


Preheat oven to 350 degrees F.

Cook bacon in an oven-proof Dutch oven over medium heat. Drain crispy bacon bits on paper towels. Remove all but 2 tablespoons of the bacon grease from the pan.

Pat beef brisket dry. Season generously with salt and pepper on both sides. Heat Dutch over over medium-high and sear brisket on both sides, turning only once. Remove brisket to a platter.

Add onions to the pot. Saute, stirring often, until golden. Add one bottle of the beer to the onions. Bring to a boil, scraping up any browned bits from the bottom of the pan.

Return brisket to the pot. Sprinkle with the bacon bits and add the beer. Bring to a boil, cover, and place in the preheated oven. Braise for 2 hours.

Remove Dutch oven from the oven. Stir in potatoes, rutabaga, carrots, garlic, thyme, and bay leaf, making sure the vegetables have a coating of the liquid. Cover, return to the oven, braise an additional 45 minutes, until vegetables and brisket are tender.

Remove brisket and vegetables to a platter with a slotted spoon. Tent with foil and keep warm. Discard thyme stem and bay leaves.

Combine butter and flour until smooth. Bring the pan juices to a boil on the stove-top. Whisk in the butter and flour mixture, stirring for 3 minutes until thickened. Taste and add more salt and pepper. (The carrots and rutabaga give the gravy a sweet flavor, so you will probably need more salt.)

Slice brisket across the grain and place on a platter. Drizzle with the pan gravy and surround with the vegetables. Sprinkle with chopped parsley and serve family-style.
Yield:    6 to 8 servings
Cooking Time:    3h
Preparation Time:    25 min
Source:    http://homecooking.about.com

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