Two-Beer Beef Brisket
Ingredients
- 2 beef briskets, well-trimmed, about 4 pounds each
- Kosher salt and black pepper
- About 2 teaspoons each pimentón (smoked sweet paprika), cumin and oregano
- 3 tablespoons olive or vegetable oil, divided
- 2 bay leaves
- 3 onions, chopped
- 4 ribs celery, chopped
- 4 carrots, chopped
- 4 cloves garlic, crushed
- 2 cans or bottles lager (light in color and flavor) beer
- 2 cups beef stock
Preparation
Bring brisket to room temperature and season generously with salt and pepper. Combine the pimentón, cumin and oregano in a bowl then rub into brisket.
Preheat oven to 300°F.
Add bay, onions, celery, carrots, garlic, salt and pepper to the pot then partially cover and cook 5 minutes to soften. Add beers and reduce by half, about 1 minute. Add stock and both briskets, cover tightly and transfer to oven. Roast 3-3 1/2 hours until very tender.
Remove brisket and shred meat. Give the vegetable sauce a good whisk then add brisket and serve.
Use up the leftovers in Two-Beer Barbecued Brisket Tacos or Sandwiches or Two-Beer Brisket Over Stuffed Potato Skins with Broccoli and Cheese.
MORE:
Marc Murphy’s Leftover Brisket Tacos with Chipotle Salsa
Braised Brisket with Almond Gremolata
Daphne Oz’s Cider-Braised Brisket with Red Cabbage and Apples