Braising tenderizes beef brisket and makes a gravy full of vegetable beef flavor that is further enriched by beer. If you cannot eat pork, substitute chicken or turkey bacon.

See Also

BBQ Bacon Brisket in the Oven Recipe

Easy Wine-Marinated Brisket Recipe

More Brisket Recipes

Ingredients

• 4 slices bacon, chopped
• 2-1/2 pounds beef brisket
• Kosher salt and freshly ground black pepper
• 3 medium onions, sliced thin
• 4 (12 ounces each) bottles lager beer (not dark)
• 6 red or gold unpeeled potatoes, quartered or 12 whole baby red or gold potatoes
• 1 large rutabaga, peeled and cut into 1-1/2-inch pieces
• 6 carrots, peeled and cut crosswise into 1-1/2-inch pieces
• 10 whole cloves of garlic, peeled
• 1 sprig fresh thyme
• 1 bay leaf, broken in half
• 2 Tablespoons butter, at room temperature
• 2 Tablespoons all-purpose flour
• 1/2 cup minced fresh parsley

• Prep Time: 25 minutes
• Cook Time: 180 minutes

• Total Time: 205 minutes
• Yield: 6to 8 servings

Preparation

Preheat oven to 350 degrees F.

Cook bacon in an oven-proof Dutch oven over medium heat. Drain crispy bacon bits on paper towels. Remove all but 2 tablespoons of the bacon grease from the pan.

Pat beef brisket dry. Season generously with salt and pepper on both sides. Heat Dutch over over medium-high and sear brisket on both sides, turning only once. Remove brisket to a platter.

Add onions to the pot.

Saute, stirring often, until golden. Add one bottle of the beer to the onions. Bring to a boil, scraping up any browned bits from the bottom of the pan.

Return brisket to the pot. Sprinkle with the bacon bits and add the remaining beer. Bring to a boil, cover, and place in the preheated oven. Braise for 2 hours.

Remove Dutch oven from the oven. Stir in potatoes, rutabaga, carrots, garlic, thyme, and bay leaf, making sure the vegetables have a coating of the liquid. Cover, return to the oven, braise an additional 45 minutes, until vegetables and brisket are tender.

Remove brisket and vegetables to a platter with a slotted spoon. Tent with foil and keep warm. Discard thyme stem and bay leaves.

Combine butter and flour until smooth. Bring the pan juices to a boil on the stove-top. Whisk in the butter and flour mixture, stirring for 3 minutes until thickened. Taste and add more salt and pepper. (The carrots and rutabaga give the gravy a sweet flavor, so you will probably need more salt.)

Slice brisket across the grain and place on a platter.

Drizzle with the pan gravy and surround with the vegetables. Sprinkle with chopped parsley and serve family-style.

Yield: 6 to 8 servings