Friday, February 7, 2014

Beef Brisket



This turned out so well we just had to share it.  It would also work well with a pork roast.  And the leftovers made great Cheese-Steak Subs (receipt for that to follow one of these days!)  Thanks, Daniel, for the gift of  Brisket!!   Serves a whole bunch of people . . .  enjoy!


Ingredients
a 6 to 7 lb. beef brisket
salt & pepper to taste
2 large onions, thinly sliced
1 medium bell pepper, chopped
¼ lb. mushrooms, thinly sliced
8 garlic cloves, thinly sliced
1 tbl. fresh thyme
1 tbl.  dried rosemary, crumbled
2 tbl. vegetable oil
1 stick of butter
½ cup flour
1 cup beer
1/3 cup red wine
4 cups beef broth (we use the low-sodium)

Directions
  • Season the brisket with salt & pepper (to taste) and let sit out at room temperature for 30 minutes
  • In a large bowl, combine the onion, bell pepper, mushrooms, garlic, thyme and rosemary
  • In a large Dutch oven, heat the vegetable oil over medium high heat
  • Add the brisket and lightly brown on all sides
  • Remove brisket to a plate
  • Add the butter to the Dutch oven and melt.  Add in the flour to make a dark roux and continue cooking about 10 minutes, stirring constantly with a whisk.
  • Add the onion mixture and continue cooking and stirring another 5 minutes
  • Add the beef broth and bring to a simmer
  • Return the brisket to the Dutch oven and spoon the liquid over it
  • Cover and simmer for 5 to 6 hours or until it’s so tender it almost falls apart (every half hour or so you need to turn the brisket over and spoon more liquid over it)
  • Slice the brisket thinly and serve with your favorite side dishes (goes great with potatoes or rice – make a gravy out of the leftover liquid!)

1 comment:

  1. Thanks so much for your Brisket recipe. Always looking for a family pleaser.

    ReplyDelete

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