Beer Braised Brisket

contributed by Mike B of Pocatello

Serves 4 to 6

 3 slices thick-cut bacon, diced
1 flat-cut beef brisket (about 3 pounds)
2 large onions, cut into thin slices
1 bottle (12 ounces) dark beer
3 cups beef broth
2 tablespoons chopped fresh parsley

1. Preheat oven to 325 degrees. Cook bacon in Dutch oven over medium heat until crisp. Remove bacon to paper towels. Brown brisket on both sides in Dutch oven. Remove to platter.
2. Pour off all but 2 tablespoons fat. Add onions; cook and stir over medium-high heat, 3 to 4 minutes or until softened.
3. Add beer to Dutch oven.  Bring to a boil over medium-high heat, stirring frequently and scraping up any browned bits from the bottom of the pan.  Add brisket and broth; bring to a boil.  Cover; transfer to oven.  Bake 3.5 to 4 hours or until fork tender.
4. Remove brisket to cutting board; let rest 10 minutes.  Using slotted spoon, remove onions and set aside.  Boil remaining liquid over high heat until slightly thickened.
5. Slice brisket.  Top with onions, sauce, bacon and parsley.

Mike's Notes:

Here is the brisket recipe that I told you about.  My wife and I both thought this was delicious.  We also don’t think that you really need the bacon, but if you are a bacon lover, I would leave it in the recipe.  One thing that I do slightly different than the recipe states is to sauté the onions longer.  I sauté them until they are starting to caramelize.  I think that makes them sweeter.  The recipe doesn’t call for garlic, so I didn’t use any.  Next time I will add garlic.  I use garlic in just about all meat dishes.  I used a brown ale, but I think any dark beer will work.