Beer-Braised Beef Brisket

By marlabeth19

Ingredients

• 12 slices of thick bacon, chopped
• 2 (4-lb.) trimmed beef briskets
• Essence, recipe follows
• 6 large onions, sliced thinly
• 4 ribs celery, sliced thinly
• 6 carrots, cut crosswise into 1 1/2-inch-thick pieces
• 3 turnips, cut into 1-inch pieces
• 3 boiling potatoes, cut into 1-inch pieces
• 12 cloves garlic, smashed
• 1 can tomato paste
• 3 (12-oz.) bottles of beer
• 4 c. beef broth
• Preheat the oven to 350-degrees.
• Pat briskets dry and season with salt, pepper, and Essence.
• In a large Dutch oven, cook bacon in 1/4 c. water over moderate heat until bacon is crisp and fat renders. Transfer crispy bacon to paper towel, keeping the fat in the Dutch oven. Sear briskets in bac
• Transfer the brisket and vegetables with a slotted spoon to a plate and keep warm, covered. Bring the braising liquid to a boil, letting it reduce over high heat until thick. Season with salt and pepp
• Slice the brisket AGAINST THE GRAIN and return to the thickened sauce with the vegetables.
• Serve over rice or buttered noodles.
• **Always better if served s several days after it's been sitting in the fridge.
• Essence Recipe: (makes enough for several recipes of brisket)
• 1/2 c. + 2 T. paprika
• 1/2 c. salt
• 1/2 c. garlic powder
• 1/4 c. black pepper
• 1/4 c. onion powder
• 1/4 c. cayenne pepper
• 1/4 c. dried oregano
• 1/4 c. dried thyme
• Combine all ingredients thoroughly.

Preparation

Step 1

Enjoy