Braised Brisket With Beer
Nutrition
Calories: 662.89 kcalCarbohydrates: 3.71 gProtein: 47.13 gFat: 48.4 gSaturated Fat: 15.03 gCholesterol: 168.4 mgSodium: 3910.33 mgFiber: 1.11 gVitamin A: 5.93025 IUCalcium: 36.7 mgIron: 5.72 mg
Ingredients
- 1 piece lean brisket 4-1/2 pounds
- Kosher salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 2 large onions cut into eighths
- 2 stalks celery thinly sliced
- 2 carrots cut into 2-inch chunks
- 1/2 cup parsley stems only
- 1/4 tsp crushed red pepper
- 2 sprigs thyme or 1/2 tsp dried thyme
- 3 garlic cloves chopped
- 1 bay leaf
- 1 bottle 12 ounces dark beer
- 1 cup Chicken Stock or more to taste
- 1 tbsp tomato paste
- 12 small red potatoes scrubbed and steamed
- 8 oz green beans trimmed and steamed
Instructions
- Preheat the oven to 300°F.
- Trim away any excess fat from the brisket. Rub it generously with salt and pepper. Brown the brisket on both sides in a heavy roasting pan over high heat for about 5 minutes. Remove the brisket and pour off all the fat. Place the onions, celery, and carrots in the pan, reduce the heat to medium, and scrape the bottom, adding liquid if needed to deglaze pan. Add the parsley stems, red pepper, thyme, garlic, bay leaf, beer, stock, tomato paste, salt, and pepper. Bring to a boil, return the meat to the roasting pan, cover, and bake for 2-1/2 to 3 hours, or until tender. Skim off the fat.
- Transfer the brisket to a heated platter and cut into thin slices across the grain. Remove and discard the bay leaf and thyme sprig. Transfer the vegetables to a food processor and blend. Push through a strainer onto the meat, adding more stock if the sauce is too thick. The mashed vegetables will thicken and flavor the sauce. Add the potatoes and green beans and reheat.
- To serve, arrange the brisket slices on serving plates with potatoes, beans, and sauce.