Kinda plenty ingredients (for me), but maybe not so hard to make. I think I'll try make someday 'cause sure looks yummy.
BEER BRAISED BEEF BRISKET
1-1 ½ # beef brisket, trimmed
Kosher salt and freshly ground black pepper
1 ½ TB olive oil
4 cloves garlic, smashed
1 small yellow onion, roughly chopped
1 medium carrot, stew-cut
1 medium rib celery, stew-cut
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 TB tomato paste
½ c. chicken stock
½ c. red wine
12-oz. beer
Remove brisket from refrigerator 1 hour prior to cooking. Pat brisket dry; generously season on both sides with salt and pepper.
In a saucepot over medium high heat sear brisket in oil until well browned on all sides, about
2-3 minutes. Transfer the brisket to a plate.
To the saucepot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Sauté until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add stock and beer and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan. Return brisket into saucepot. Allow to simmer covered 1 ½ hours or until fork tender.
Remove brisket to cutting board and cover with aluminum foil. Allow to rest 10-15 minutes. Using an immersion blender puree sauce to desired consistency. Season as needed. Slice against the grain for service. Serve with sauce. Serves 2.
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