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Michael Symon's Braised Brisket

Braised Brisket Michael Symon
Braised Brisket with Bacon
skill level
Easy
time
Over 120min
servings
12
cost
$
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Serve over noodles for a hearty dinner or on a roll for a top-notch sandwich.
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ingredients
  • 3 pounds Beef Brisket (first cut)
  • 1/2 pound slab Bacon (cut into large chunks)
  • 3 Garlic cloves (smashed)
  • 1 Jalapeno (slit down the side)
  • 1 large Red Onion (sliced into wedges)
  • 2 Carrots (cut into large pieces)
  • 1/2 7-ounce can Chipotle Chilies (removed and chopped)
  • 3 cups Beef Broth
  • 1 12-ounce Lager Beer
  • Pickled Red Onions
  • Cheddar Jalapeno Biscuits
  • Olive Oil
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Place a large heavy bottomed pot over medium high heat.
  • 2
    3 pounds Beef Brisket (first cut)
    Salt and Pepper 
    Olive Oil
    Season the brisket generously on both sides with salt and pepper. Add 2 to 3 tablespoons of olive oil to the pot and carefully lay in the brisket. Sear until deep golden brown, about 6 to 8 minutes.  Flip and brown the other side for another 6 to 8 minutes. Remove from the pan and set aside.
  • 3
    1/2 pound slab Bacon (cut into large chunks)
    Add the bacon and brown, stirring frequently, for 6 to 8 minutes. 
  • 4
    3 Garlic cloves (smashed)
    1 Jalapeno (slit down the side)
    1 large Red Onion (sliced into wedges)
    2 Carrots (cut into large pieces)
    1/2 7-ounce can Chipotle Chilies (removed and chopped)
    1 12-ounce Lager Beer
    Add in the garlic, jalapeno, onion, carrots and chipotle. Season with salt and pepper. Stir and cook for 3 to 4 more minutes until slightly tender. Add the beer and scrape up the browned bits on the bottom of the pan with a wooden spoon.
  • 5
    Add the brisket back to the pan and then add the beef stock. Bring up to a simmer. Cook at a gentle simmer for 2 1/2 to 3 hours, or until the beef is fork tender. Remove the brisket to a cutting board and let rest. Slice thinly. Taste and adjust seasoning. Serve topped with the pickled red onions on the cheddar jalapeno biscuits.
 
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