Beer Braised Brisket With Root Vegetables Recipe
Servings: 1
Ingredients
- 4 slc Bacon, minced A, (2 1/2-lb.) beef brisket
- 3 x Onions, sliced thin Four, (12-oz) bottles of beer (not dark)
- 1 lrg Rutabaga, (about 2 pounds), peeled and cut into 1/2-inch pcs
- 6 x Carrots, cut crosswise into 1 1/2-inch-thick pcs
- 6 x Boiling potatoes, cut into 1-inch pcs A beurre manie made by blending 2 Tbsp. softened unsalted butter with
- 2 Tbsp. All-purpose flour Cooked noodles as an accompaniment
- 1/2 c. Chopped fresh parsley leaves
Directions
- Preheat the oven to 350F. In a kettle cook the bacon over moderate heat, stirring, till it is crisp, transfer it to paper towels to drain, and pour off all but 2 Tbsp. of the fat.
- Heat the fat remaining in the kettle over moderately high heat till it is warm but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter.
- Add in the onions to the kettle, saute/fry them till they are golden brown, and add in the bacon, the brisket, and the beer.
- Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hrs. Stir in the rutabaga, the carrots, and the potatoes and braise the mix for 45 min, or possibly till vegetables are tender.
- Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them hot, covered.
- Bring the braising liquid to a boil, boil it till it is reduced to about 3 c., and bit by bit whisk in the beurre manie, whisking well after each addition. Simmer the sauce for 3 min and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter.
- Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.
- Serves 6 to 8.
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