Beer braised brisket with vegetables topped with luscious gravy.

Beer Braised Brisket Recipe – Comfort Food

 

Beer Braised Brisket uses beer as a liquid to not only braise this tough cut of beef, but also to tenderize and enhance the flavor. Surprisingly, the beer flavor mellows out with the long cooking process so that you don’t even taste it. The resulting gravy is fabulous! Vegetables are cooked along with the brisket for a comforting one-pan meal.

If you cannot eat pork, substitute chicken or turkey bacon for traditional bacon.

Beer Braised Brisket Recipe


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, optional
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

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.

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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 remaining 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.

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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

Beer Braised Brisket in the Oven Recipe Photo ©2017 Peggy Filippone

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