Beer-Braised Brisket Cut of Beef with Root Vegetables

How to make a moist and flavorful cut of beef, stress-free & easy.

INGREDIENTS:

Number of servings

Servings: 8-10

List of ingredients

6 ½ lb. (3 kg) brisket of beef with bones

2 cups (5 dl) dark beer, such as amber or porter

1 onion, cut in half

1 cinnamon stick

2 bay leaves

6 carrots, peeled, cut into sticks, and lightly cooked

½ rutabaga, peeled, cut into sticks, and lightly cooked

3 parsley roots, peeled, cut into sticks, and lightly cooked

Salt

Pepper

PREPARATION:

• Preheat the oven to 400ºF (200ºC)

• Place the meat in a heat-resistant oven bag or use an oven proof pot, along with the beer, onion, cinnamon stick, bay leaves, and 1 teaspoon of salt. Add lid.

• Place the pot in the oven and reduce temperature to 175ºF (80ºC), and leave for 12-24 hours until ready to be served.

• 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.