Ingredients Jump to Instructions ↓

  1. 4 slices bacon, chopped

  2. 2-1/2 pounds beef brisket

  3. Kosher salt and freshly ground black pepper

  4. 3 medium onions, sliced thin

  5. 4 (12 ounces each) bottles lager beer (not dark)

  6. 6 red or gold unpeeled potatoes, quartered or 12 whole baby red or gold potatoes

  7. 1 large rutabaga, peeled and cut into 1-1/2-inch pieces

  8. 6 carrots, peeled and cut crosswise into 1-1/2-inch pieces

  9. 10 whole cloves of garlic, peeled

  10. 1 sprig fresh thyme

  11. 1 bay leaf, broken in half

  12. 2 Tablespoons butter, at room temperature

  13. 2 Tablespoons all-purpose flour

  14. 1/2 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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

  8. 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.)

  9. 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.

  10. Yield: 6 to 8 servings Beer Braised Brisket Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to, Inc.


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