Tuesday, March 11, 2014

Beer Braised Brisket

A couple of weeks ago we decided to braise brisket. I had really been wanting to use the new Dutch oven to braise brisket so SP bought a 2.5~3 lb locally raised, hormone/antibiotic free, frozen brisket from Keystone Farmers Cooperative Association through Penns Corner Farm Stand.
We didn't follow a recipe. At least, I don't recall actually following a recipe although we did consult several brisket recipes and specifically several beer braised brisket recipes.
Our brisket was close to 3 lbs. SP seasoned it with salt & pepper and then browned it in some melted bacon fat. Instant amazing smell in the house.
The usual braising veggies: celery, carrot, and onion, nestled around the brisket.
A bottle of beer and then enough beef broth to cover the meat. Throw in a couple of bay leaves and sprinkle in some thyme.
A few hours later, tender and juicy brisket. It was easy to pull apart with a fork.
Definitely something we'll make again. It reheats nicely, too. We divided the slices into 2-3 containers and poured the liquid on top to keep it moist.

Our recipe:

2.5~3 lb brisket
carrots, celery, and onion, diced
2 bay leaves
thyme
1 bottle beer
beef broth
salt & pepper
bacon fat (if desired)

Season brisket with salt and pepper. Brown in Dutch oven in bacon fat (or oil). Remove and let it rest. Saute veggies in Dutch oven until they begin to soften. Place brisket back into pot. Pour in beer. Add enough beef broth to just cover meat. Add bay leaves and as much thyme as desired. Place lid on top, place Dutch oven in 325 degree oven and braise brisket until done, about 3.5 hours.

3 comments:

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  2. This looks delicious. Would make a great dinner. Definitely will try this! Thanks for sharing

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