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Video:How to Make Beer-Braised Brisket

with Stephanie Gallagher

This beer-braised brisket recipe turns out moist and tender every time. The brisket slow cooks in the oven with potatoes, carrots and rutabaga until it's so tender, it melts in your mouth. Here's how to make beer-braised brisket.See Transcript

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Transcript:How to Make Beer-Braised Brisket

Hi, I'm Stephanie Gallagher for About.com, and today, we're making a beer-braised brisket from our Home Cooking site.

Beer-Braised Brisket Ingredients

For this recipe, you will need:
  • 4 slices bacon, chopped
  • 2-1/2 lbs. beef brisket
  • Kosher salt and freshly-ground black pepper
  • 3 medium onions, sliced thin
  • 4 12 oz. bottles of lager beer (not dark)
  • 6-12 red or gold unpeeled potatoes, cut into quarters if they're large
  • 1 large rutabaga, peeled and cut into 1-1/2 inch chunks
  • 6 carrots, peeled and cut into 1-1/2 inch pieces
  • 10 whole cloves garlic, peeled
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 Tbsp. butter, softened to room temperature
  • 2 Tbsp. all-purpose flour

Cook Brisket With Onions and Begin Braising

Preheat the oven to 350 degrees. Place the bacon in an oven-proof Dutch oven over medium heat. Fry until crisp, then drain on paper towels. Remove all but 2 tablespoons of the bacon fat from the pot. Season the brisket with salt and pepper. Flip it over, and season the other side. Lay the brisket in the Dutch oven, and let it brown in the bacon fat. Flip the brisket over, and brown on the other side. Now remove the brisket to a plate, and add the onions to the pot. Cook, stirring frequently, until they're golden brown. Add one bottle of beer to the onions, bring to a boil, and scrape up any browned bits from the bottom of the pan - think of these as little flavor enhancers. Lay the brisket on top of the onions, and sprinkle the bacon bits over top. Add the rest of the beer, and bring to a boil. Cover, and place in the oven to braise for 2 hours.

Finish Braising Brisket and Cook Vegetables

Remove from the oven, and add the potatoes, rutabaga, carrots, garlic, thyme and bay leaf to the pot. Stir to make sure the vegetables are covered with the liquid. Cover the pot and return to the oven to braise for another 45 minutes. Remove from the oven. The vegetables should be tender when pierced with a fork, like this. Now, discard the bay leaf and thyme, and remove the vegetables and brisket to a platter. Place the flour and softened butter in a small bowl, and mix together until smooth. Bring the pan juices to a boil over medium heat, and add the butter mixture. Whisk for several minutes until the gravy thickens. Season with salt and pepper. Slice the brisket against the grain, and serve with the vegetables and gravy.

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