Wednesday, June 20, 2012

Beer braised brisket

We enjoyed a great meal last night - Boulevard Wheat Beer Braised Brisket with new potatoes and peas.

I put this recipe on Evernote several months ago and sort of forgot about it until my dad brought us some brisket last weekend.  We are really fortunate to have access to great beef from my dad's cows.  He is super generous to help us stock our freezer and we eat really well because of his generosity.

The recipe came from the Kansas Beef Chat blog and it sounded like a really delicious and easy way to make brisket.  The only ingredient I skimped on was the fresh thyme because I was too lazy to go out to the garden in the morning.

I did the prep this morning and placed it in the fridge.  My husband put the brisket in the oven this afternoon and by the time I was home, we had a great dinner ready to serve.

Boulevard Wheat Beer Braised Brisket
1 piece beef brisket flat
2 each carrots, chopped
1 onion, chopped
2 celery ribs, chopped
3 sprigs fresh thyme
2 bottles Boulevard Wheat Beer
3 tbsp sugar
2 tablespoons Kosher salt
2 tablespoons coarse ground pepper
1 tablespoon granulated garlic
Equipment needed:
Baking pan, plastic wrap, aluminum foil
Preheat oven to 350 degrees. Chop vegetables and spread in bottom of baking pan. Rub brisket with spices and place in pan, fat side up. Top with thyme sprigs. Pour beer in bottom of pan. Cover pan tightly with plastic wrap and then foil, creating a good seal around the edge to keep liquid from escaping. Bake at 350 degrees for 3-4 hours, to desired tenderness, 185-195 degrees F, or fork tender.
Remove brisket from pan and cool before slicing. Can be cooked ahead, sliced and reheated when needed. You may use the pan drippings to make a delicious sauce to serve with it.

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