WEEKDAYS 1e|12c|p

Beer Braised Brisket

Carla Hall
|
Servings: 8
|
easy
|
2+ hr

This brisket is a dish that everyone will love!


  • Ingredients
  • step-by-step directions
Ingredients
Beer Braised Brisket
  • 1 tablespoon celery salt
  • 1 tablespoon kosher salt (plus more)
  • 1/2 teaspoon freshly ground black pepper (plus more)
  • 3 pounds beef brisket (trimmed)
  • 6 ounces tomato paste
  • 2 cups pearl onions (frozen and thawed)
  • 1 bottle beer (such as a lager, 12 ounces)
  • 1 recipe Carla and Clinton's Mashed Potatoes (to serve)
Directions
  • Preheat oven to 325ºF. Let brisket sit at room temperature for 30 minutes.
  • In a small bowl, combine the celery salt, kosher salt and pepper. Season the brisket on both sides with seasoned salt mixture. Using a pastry brush, coat brisket with tomato paste.
  • Place brisket on top of a piece of foil, that is large enough to enclose the meat. Place inside a roasting pan. Add the onions on top of the brisket. Fold the foil up around brisket. and crimp the edges. Close the foil packet and crimp the edges. Place in the oven for 6 hours.
  • Carefully remove brisket to cutting board. Slice brisket against the grain. Pour pan juices and onions over the meat. Serve with mashed potatoes, if desired.
  • Tips:
    - Season the meat the night before and add onions to the foil packet. The next day, add the beer and braise the meat!
    - Instead of beer, replace with beef stock!

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