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  • Beer-Braised Brisket Cut of Beef with Root Vegetables
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    By Andreas Viestad

    Beer-Braised Brisket Cut of Beef with Root Vegetables

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    Serves 8-10

    PREPARATION:

    • 1 Preheat the oven to 400 oF (200 oC)
    • 2 Place the meat in a oven proof pot along with the beer, onion, cinnamon stick, bay leaves, and 1 teaspoon of salt. Add lid.
    • 3 Place the pot in the oven and reduce temperature to 175 oF (80 oC), and leave for 12-24 hours until ready to be served.
    • 4 Transfer the stock to a pot when the meat is done. Reduce the stock for about 10 minutes. Brown or grill the meat in a frying pan or on a grill before serving. Bake the lightly cooked vegetables in butter in a hot pan, or grill them on the rack.
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  • Serves 8-10

    PREPARATION:

    • 1 Preheat the oven to 400 oF (200 oC)
    • 2 Place the meat in a oven proof pot along with the beer, onion, cinnamon stick, bay leaves, and 1 teaspoon of salt. Add lid.
    • 3 Place the pot in the oven and reduce temperature to 175 oF (80 oC), and leave for 12-24 hours until ready to be served.
    • 4 Transfer the stock to a pot when the meat is done. Reduce the stock for about 10 minutes. Brown or grill the meat in a frying pan or on a grill before serving. Bake the lightly cooked vegetables in butter in a hot pan, or grill them on the rack.
    Print Friendly
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