brisket
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Ryan Scott's Beer Beef Brisket Over Roasted Potatoes and Vegetables

Ryan Scott's Beer Beef Brisket Over Roasted Potatoes and Vegetab…

2022 Home Gadgets That Make Life Easier

This TikTok Star Gets Design Inspo From Unexpected Place—the Dol…

Viral TikTok Mom Gives Her Best Parenting Advice

How to Make Vegetable Noodle Bowls | Meatless Monday | Rachael R…

Our Shortcuts Show: Rach's Soup with Canned Chickpeas + A Must-S…

Swimsuits for Different Body Types + Rachael's Noodle Bowls

Rachael's Friends Bob Harper + Chef Josh Capon Take on Annual De…

How to Make Rigatoni with 3 Pepper Sauce | Rachael Ray

Viewer Goes Meatless for a Week + Rach's Carrot & Butternut Squa…

We're Celebrating Real-Life Heroes with Denis Leary's Firefighte…

4 of the Most Highly Anticipated Summer 2022 Movies

How to Make Chicken Club Panzanella | Rachael Ray

Deals From MorningSave: Outdoor Lights for Summer Entertaining +…

How to Make Chicken Enchiladas with Creamy Tomatillo Sauce

How to Make Easy Rotisserie Chicken Tostadas |  Chef Rick Martin…

How to Make Ahi Tuna Summer Rolls

How to Make Farro Spaghetti with Kale Pesto and Roasted Sausages…

Jessica Alba's 3 Eye-Brightening Tips + Upcoming Summer Blockbus…

The Hilarious Ali Wentworth Shares the Story of Going "Face to F…

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 Yuko
  • For the horseradish crema: 6 ounces sour cream 1 tablespoon horseradish 1 teaspoon chives, chopped

Yield

Serves: 4 servings

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.