Ingredients Jump to Instructions ↓

  1. 2 lb. beef brisket, trimmed of external fat

  2. Salt and pepper to taste

  3. 3 strips bacon

  4. 1 lg. onions, chopped

  5. 1/2 bottle beer or ale (something dark and full-flavored such as a stout)

  6. 1/2 c beef stock (approximate*)

  7. 2 - 3 boiling potatoes (2" diameter), quartered

  8. 1 - 2 carrots, peeled and cut into 3/4" lengths

  9. 2 tsp. juniper berries**, crushed (or 2 tsp. dried rosemary)

  10. 2 tsp. tomato paste

  11. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Heat oven to 300F.

  2. Liberally season brisket with salt and pepper.

  3. Cook bacon in a small dutch oven ( compare prices )over medium-low heat until crisp. Drain on a paper towel, chop, and reserve.

  4. Brown brisket on all sides in bacon fat, then reserve on a plate.

  5. Sauté onions over medium heat until lightly browned. Add beer and deglaze pot by scraping up browned bits.

  6. Return brisket to pot along with beef stock, juniper berries (or rosemary), bacon, bay leaf, and tomato paste. Bring to a good simmer.

  7. Place lid on oven and set on a rack in the middle of the oven. Cook one hour, then turn over brisket. Cook for another hour.

  8. Turn brisket over once last time. Add carrots and potatoes, and and more stock if needed (the vegetables should be submerged).

  9. Cook 45 minutes longer or until potatoes are tender.

  10. *Note: The liquid in the dutch oven should reach 1/2 to 2/3 of the way up the roast leaving the top exposed.

  11. **Note: Juniper berries can be found at upscale grocers such as Whole Foods.

  12. Wondering why your stew is too chewey? Check out these tips on perfect soups, stews, and braises .[ Dutch Ovens


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