Bring It On Beef Brisket

By Booper-2

Ingredients

• 4 1/2 to 5 pounds beef brisket
• 1 tablespoon salt
• 2 tablespoons black pepper
• 2 yellow onions, cut into 1? rings
• 2 leeks, white and light green parts only, cleaned and cut into thirds
• 2 shallots, quartered
• 1 carrot, cut in half lengthwise, the into 1? chunks
• 4 celery stalks, cut into thirds
• 3/4 cup Chili Sauce {recipe below}
• 1/2 cup beef stock
• 1 – 12 ounce beer at room temp {Guy recommends a pale ale. I went with a medium bodied lager.}
• (CHILI SAUCE)
• 5 large roma tomatoes, quartered
• 1 onion, coarsely chopped
• 1 jalapeno, seeded and chopped
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon red chili flakes

Details

Servings 6
Preparation time 15mins
Cooking time 360mins
Adapted from whitelightsonwednesday.com

Preparation

Step 1

Instructions Chili Sauce:
Put all ingredients in a medium sauce pan and bring to a boil over medium-high heat. Reduce heat, and cook at a strong simmer for 25 to 30 minutes, stirring occasionally. Sauce will thicken and veggies will become tender.
Transfer sauce to a blender and pulse until pureed. Return sauce to saucepan. Reduce heat slightly and cook sauce at a simmer for another 25 to 30 minutes, stirring occasionally.
Sauce will keep for up to 3 weeks in the refrigerator in an air tight ( Brisket)
Preheat oven to 350 degrees F.
Rinse the brisket and pat dry. Season both sides with salt and pepper, then give your beef a good rub down to get the spices into the meat. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear both sides of the brisket for about 3 to 4 minutes, starting with the fat side down first.
Top brisket with onions, leeks, shallots, carrots, and celery. Mix the beef stock and ¾ cup chili sauce together. Pour over veggies and brisket. Cover pot and roast in the oven for 2 hours, basting every 30 minutes.
Add your beer, recover the pot, and continue cooking for another 1½ hours. Keep basting that bad boy every 30 minutes.
Remove pot from the oven, and let everything sit {as is} at room temperature for 1 hour.
Carefully take the brisket out of the pot and transfer to a cutting board. Remove the fat cap with a fork and discard.
Remove the veggies from the pot and put them in a blender or food processor, puree until smooth. Pour pan juices into a gravy separator and let sit for 3 to 5 minutes to allow the fat to separate. Pour the pan juice and pureed vegetables back into the pot and cook over low heat for 5 to 8 minutes until warmed through. Season with salt and pepper as needed.
Slice the beef against the grain {diagonally} and top with pan sauce.