How to Make Beef Brisket Braised in Beer

This recipe looks harder than it is. It also makes the best beef brisket EVER. Try serving over noodles. Serves 6 to 8, and makes even better leftovers.

  • Don't be afraid of the word "rutabaga" - they're actually quite tasty.
  • The technique of blending soft butter and flour to a paste, then stirring it into a sauce to thicken, is called "buerre manié." You can thicken any sauce this way, but as you're not cooking the flour much, the sauce may have a slightly floury taste (in this case, with the strong taste of the beer, you won't notice).
  • You'll have extra sauce. Serve it separately, as you would gravy.
  1. Preheat oven to 350 degrees F.
  2. Cook bacon in an ovenproof kettle over moderate heat, stirring, until crisp. Transfer to paper towels and drain.
  3. Pour off all but 2 tbsp. fat from bacon.
  4. Pat brisket dry and season with salt and pepper.
  5. Heat the bacon fat over medium-high heat until it is hot but not smoking.
  6. Add the brisket to the kettle and brown. Transfer to a platter.
  7. Add onions to kettle and sauté until golden.
  8. Add bacon, brisket and beer. Bring beer to a boil.
  9. Cover kettle and braise in oven for two hours.
  10. Stir in rutabaga chunks, carrots and potatoes and braise 45 minutes longer, or until vegetables are tender.
  11. Transfer the brisket and vegetables with a slotted spoon to a plate. Cover and keep warm.
  12. Blend 2 tbsp. butter and 2 tbsp. flour and set aside.
  13. Bring braising liquid to a boil and reduce to about 3 c.
  14. Gradually whisk in flour-butter mixture. Simmer for 3 minutes.
  15. Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and serve.
  • 1 large peeled rutabaga - cut into 1/2-inch pieces
  • 1/2 c. minced fresh parsley
  • 2 1/2 lb. brisket
  • 2 tbsp. all-purpose flour
  • 2 tbsp. unsalted butter - softened (but not melted)
  • 3 thinly sliced onions
  • 4 12 oz. bottles beer (not dark)
  • 4 slices chopped bacon
  • 6 boiling potatoes - cut into 1-inch pieces
  • 6 carrots - cut crosswise into 1 1/2-inch pieces

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