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.

Brisket My Way

by E.A. Gaffney

(Contributed by Erna in Logan)

Saute 4-5 onions (sliced) in oil. Move to one side of pan and brown brisket on both sides (do not flour). Put onions on fat side of meat before roasting.

Mix together 16 oz Ketchup and 1/2 bottle of red wine. Pour mixture over meat carefully. Cover tightly with foil. Bake at 325 degres for 3 hours or until tender. After the meat cools, slice and refridgerate. Serve the next day.

May add potatoes, carrots, turnips during the last half hour of roasting

Texas Beef Brisket Chili

from Epicurious (contriubted by Nancy of Logan)
www.epicurious.com/recipes/food/views/Texas-Beef-Brisket-Chili-350108

Chili:
6 large dried ancho chiles*
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

Garnishes:
Fresh cilantro leaves
Chopped red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas

Preparation: For chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce.

DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.