WEEKDAYS 1e|12c|p

Braised Brisket with Bacon

Michael Symon
Servings: 12
2+ hr
Part 1 of 2

Serve over noodles for a hearty dinner or on a roll for a top-notch sandwich.

  • Ingredients
  • step-by-step directions
Braised Brisket with Bacon
  • 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
  • Place a large heavy bottomed pot over medium high heat.
  • 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.
  • Add the bacon and brown, stirring frequently, for 6 to 8 minutes. 
  • 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.
  • 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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