Ingredients
- 3 thinly sliced onions
- 6 potatoes, cut into 1" pieces
- 4 slices chopped bacon
- 4 (12 oz.) bottles beer (not dark)
- 2 T unsalted butter, softened not melted
- 6 carrots, cut crosswise into 1 1/2" pieces
- 2 T flour
- 2 1/2 lbs brisket
- 1/2 c minced fresh parsley
Preparation
Step 1
Preheat oven to 350 deg. Cook bacon in ovenproof kettle over moderate heat, stirring until crisp. Transfer to paper towels and drain.
Pour off all but 2 T fat from bacon. Pat brisket dry and season with salt and pepper. Heat the bacon fat over medium-high heat until it is hot but not smoking. Add the brisket to the kettle and brown. Transfer to a platter.
Add onions to kettle and saute until golden. Add bacon, brisket and beer. Bring beer to a boil. Cover kettle and braise in oven for 2 hours. Stir in carrots and potatoes and braise 45 minutes longer, or until vegetables are tender. Transfer the brisket and vegetabes with a slotted spoon to a plate. Cover and keep warm.
Blend 2 T butter and 2 T flour and set aside. Bring braising liquid to a boil and reduce to about 3 cups. Gradually whisk in flour-butter mixture. Simmer for 3 minutes. Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and serve.