- Prep time:
- 30 minutes
- Cook time:
- 2-2½ hours
- 4-6 servings
2 out of 5
This dish is a hearty, stick-to-your-ribs meal. The bitter character of the beer is balanced by the addition of brown sugar, and three different peppercorns add a bite that will cut through the richness of the gravy.
- 1 brisket, 2 pounds
- ½ cup dark brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon mixed cracked peppercorns (green, black and pink)
- 1 tablespoon extra virgin olive oil
- Sea salt to coat
- 3 stalks celery, large dice
- 3 carrots, large dice
- 1 yellow onion, large dice
- 2 bay leaves
- 2 bottles Spaten Oktoberfest or Sudwerk Märzen
- 1 tablespoon Dijon mustard
Preheat oven to 425°F.
In a mixing bowl, combine brown sugar, vinegar, peppercorns and olive oil. Season the brisket with salt, then rub the mixture all over the brisket. Let the roast marinate while you dice the vegetables.
Roast the brisket in the oven for 15-20 minutes, or until a dark crust forms.
Preheat a medium sauté pan or rondeaux over medium-high heat, then sauté the vegetables in olive oil until the onions become translucent.
Deglaze the pan with the beer, add the bay leaves and bring to a boil. When the liquid boils, add the brisket, put on a tight-fitting lid and place the whole pan on the middle rack of the oven. Turn the heat down to 350°F. Braise the brisket for 2-2½ hours or until the meat shreds easily with a fork.
When the meat is tender, take it out of the sauce and wrap it in aluminum foil. Using a slotted spoon, scoop out the bay leaves and half of the vegetables and discard. Puree the sauce with an immersion blender and blend in the Dijon mustard. Adjust seasoning to taste.
Slice the brisket thin against the grain and serve with a healthy portion of gravy and the remaining beers.
Techniques used in this recipe:
sautésauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. roastroast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire. pureepuree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large). deglazedeglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing. braisebraise: a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel.