- Prep time
- 30 minutes PT30M
- Cook time
- 2-2½ hours PT2½H
- 4-6 servings
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
- ½ tablespoon kosher salt
- 3 stalks celery, large dice
- 3 carrots, large dice
- 1 yellow onion, large dice
- 2 bay leaves
- 2 12 ounces bottles Oktoberfes or 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 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.
Techniques used in this recipe:
- braise: 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.
- deglaze: 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.
- dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
- puree: 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.
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
- bay leaves
Sweet Bay of Laurel is native to the Mediterranean region where it grows to an evergreen tree up to 40-feet high. It is found extensively in the milder climates of North America; the leaf of the California Bay Laurel is long and tapered, bright green in color, and extremely pungent - from two to three time more pungent than that of the European variety.
The uses of Bay are many and varied. Eggs, meats, game, soups, casseroles, and sauce benefit from the judicious use of this herb; use it sparingly, however, for it is dominant by nature.
A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising. Corned beef is cured beef brisket.
American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%
India Pale Ale
Heavier bodied and much more bitter than their English ancestors, American IPAs have very complex flavors ranging from sweet to citrus, to pine. Average alcohol by volume: 5.5-7.5%
Märzen beers are usually deep copper in color, have a full body with lots of toasty notes. Average alcohol by volume: 4.0-7.0%