Beer Braised Brisket

1. 1

   Preheat oven to 325 degrees, in a large oven proof saucepan or dutchoven, cook bacon over medium heat. Remove and set aside (refrigerate - you sprinkle the bacon on top when you sever the dish). Place brisket in pan and brown on all sides, remove from pan and set aside.

2. 2

   Pour off all but 2 TBSP fat, add onions, stir over medium high heat until soft, about 3 -4 minutes.

3. 3

   Add beer to pan, scraping bottom with wooden spoon to loosen browned bits. Add brisket and cover with the beef broth. Bring to a boil over high heat. Remove from heat, cover tightly and bake in oven for 3 1/2 to 4 hours, or until brisket is easily pulled apart with 2 forks.

4. 4

   Remove brisket to cutting board and let rest10 minutes. PUT A BIG PLATTER IN THE OVEN ON WARM. TAKE THE RESERVED BACON OUT OF THE FRIDGE so it will warm up! Trim off excess fat. In a sauce pan, make a roux using 2 TBSP butter and 2 TBSP flour for every cup of liquid in pan (just do your best estimate), when the roux is smooth and bubbly, strain the pan juices into it, and whisk until smooth and thickened.

5. 5

   Slice meat and arrange on warm platter, drizzle some of the gravy over top, sprinkle with the reserved bacon, and chopped parsley. serve remaining gravy along side!

* Per serving · 4 servings · Values may vary.

No additional tips available.