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

by Rachael Ray Show Staff 7:35 AM, April 15, 2014

Aired April 15, 2014

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