Beer Braised Brisket #701 9/04

Categories:
beef, New 2004

1/4 lb bacon; 0ne inch pieces
2 1/2 lb beef brisket
3 cup onion; chopped
1 1/2 cup carrots; diced
1 cup celery; chopped
2 tablespoon garlic; minced
12 sprigs parsley
4 sprigs thyme
2 bay leaf
1/4 teaspoon black peppercorns
1 14 oz, can low sodium beef broth
1 12 oz can stout beer
2 tablespoon red wine vinegar
1 tablespoon Tomato paste
2 tablespoon flour
2 tablespoon unsalted butter; softened

Preheat oven to 350°F . Fry bacon until crisp in a large dutch oven. Remove bacon, leaving drippings in pot. Increase heat to medium-high. Season brisket on both sides with pepper. Brown both sides of beef in bacon drippings, about five minutes per side; remove. Deglaze pot with onion, carrots, celery, and garlic. Stir in parsley, thyme, bay leafs, and peppercorns; return beef to pot. Add broth, beer and reserved bacon; bring to a boil. Cover pot, place in oven, and braise for 1 1/2 hours. Turn beef over and braise for an additional 1 1/2 hours or until fork tender. Remove beef from pot and keep warm. Strain broth into a saucepan, discarding solids, and bring to a boil. Stir in vinegar and tomato paste. Combine the flour and butter and whisk it in a teaspoon at a time until broth thickens and it looks glossy. Simmer sauce for five minutes. Serve with potatoes.

Contributor: Cuisine At Home