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!)