Recipe courtesy of Gourmet Magazine
Print
Total:
3 hr 50 min
Prep:
20 min
Cook:
3 hr 30 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Brisket:
  • 2 1/2-pound piece beef brisket, preferably from the point cut (also called the 2nd cut)
  • Salt and freshly ground black pepper
  • 4 slices bacon, chopped
  • 3 onions, thinly sliced
  • 2 tablespoons tomato paste
  • 4 (12 ounce) lager-style beers
  • 3 sprigs fresh flat-leaf parsley, plus chopped leaves for garnish
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 large rutabaga (about 2 pounds), peeled and cut into 1-inch pieces
  • 6 medium carrots, cut crosswise into 1-inch-thick pieces
  • 6 medium waxy-style potatoes, unpeeled and cut into 1-inch pieces
Beurre manie:
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour

Directions

Make the brisket: Preheat the oven to 350 degrees. Pat the brisket dry and season with salt and pepper. In a Dutch oven with a tight-fitting lid, cook the bacon over moderate heat, stirring, until crispy and its fat has rendered. Using a slotted spoon, transfer to paper towels to drain, and pour off all but 2 tablespoons of the fat.

Heat the remaining fat over moderately high heat until it is hot but not smoking. Brown the brisket all over and transfer it to a platter. Add the onions to the Dutch oven and cook until golden brown. Add the tomato paste and cook, stirring, until caramelized, about 1 minute. Add the bacon, brisket, and beer and bring to a boil. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the Dutch oven. Cover and braise the brisket in the oven for 2 hours.

Stir in the rutabaga, carrots, and potatoes and continue braising until the brisket and vegetables are tender, about 45 minutes more.

Transfer the brisket and the vegetables to a platter and set aside covered with foil to keep warm. Boil the braising liquid it until it is reduced to about 3 cups.

Meanwhile, make the beurre manie: In a small bowl, blend the butter and flour together to make a paste.

Whisk the beurre manie into the reduced braising liquid, bit by bit, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket against the grain, on the diagonal, and arrange it on the platter. Surround the brisket with the vegetables, spoon some of the sauce over the top, and sprinkle with the chopped parsley. Pass the remaining sauce at the table. Serve with the buttered noodles.

Serving Suggestions: Buttered egg noodles.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Beer Braised Brisket

Recipe courtesy of Susan Vu

Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Beer Braised Szechuan Chicken Wings

Recipe courtesy of Lee Anne Wong

Brisket Sandwich

Recipe courtesy of Chuck Hughes

Slow-Cooked Brisket

Recipe courtesy of Patti LaBelle

Beer-Braised Burgers

Recipe courtesy of Patrick Decker

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here