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Ryan Scott's Beer Beef Brisket Over Roasted Potatoes and Vegetables

Use leftovers to make Ryan Scott's Brisket Hash with Poached Eggs and Spicy Mustard Hollandaise.Serves 4 servings

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INGREDIENTS
  • For the brine:
  • 2 quarts water
  • 2 cups brown sugar
  • 2 cups Kosher salt
  • 3 tablespoons juniper berries
  • 3 bay leaves
  • For the brisket:
  • 4 pounds beef brisket
  • 1 bottle beer, such as Anchor Steam
  • 1 28-ounce can diced tomatoes 
  • 3 garlic cloves, minced
  • 3 rosemary leaves
  • 3 thyme leaves
  • 2 teaspoons lemon zest
  • 2 quarts beef stock
  • 1 cup baby carrots
  • 2 cups Yukon potatoes
  • Salt and freshly ground black pepper
  • For the horseradish crema:
  • 6 ounces sour cream
  • 1 tablespoon horseradish
  • 1 teaspoon chives, chopped
PREPARATION

To prepare brine: In a saucepan over medium heat, bring all ingredients to a boil, stirring. Remove from heat and submerge brisket in brine. Refrigerate for at least 3 hours or overnight.

To prepare brisket: Preheat oven to 325°F. Remove brisket from brine and pat dry. Combine all remaining ingredients in a large Dutch oven over medium-high heat and bring to a boil. Bake in oven for 6 hours. 

Raise oven temperature to 425°F. Toss carrots and potatoes with olive oil and season with salt and pepper. Roast on a preheated hot baking sheet for about 15 minutes, or until vegetables are tender.

To prepare horseradish crema: In a small mixing bowl, mix all ingredients together.

Pull brisket apart with fork and serve with roasted vegetables and a dollop of horseradish crema.

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