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Entree
Jewish American
6-8
10 minutes
3 hours
Indulge in Melissa’s Beer‑Braised Beef Brisket—4 lb brisket seared to a golden crust, slow‑braised in lager, tomatoes, onions, carrots, celery, bay leaves, and Dutch Yellow® potatoes until tender, juicy, and infused with savory, rustic flavors.
4 pounds Beef Brisket - silver skin removed
10 cloves Melissa’s Peeled Garlic – halved
3 tablespoons Extra Virgin Olive Oil
¼ teaspoon Kosher Salt
¼ teaspoon Freshly Ground Pepper
¼ teaspoon Smoked Paprika
Olive Oil Spray
2 (12oz.) Bottles Lager Beer
1 (14.5oz) can Diced Tomatoes
3 Melissa’s Perfect Sweet Onions – peeled; quartered
4 Carrots – ends trimmed; cut into large pieces
3 stalks Celery – ends trimmed; cut into large pieces
3 Bay Leaves
1 ½ pounds Melissa’s Dutch Yellow® Potatoes
Preheat the oven to 325ºF.
Make small slits in the beef to insert the garlic. Rub the meat all over with olive oil. Season the brisket with salt, pepper, and paprika.
Place a large Dutch oven over a medium-high flame and coat the bottom with the olive oil spray. Sear the meat until you get a nice brown crust on both sides. Pour in the beer and tomatoes with the juice. Place the onions and the next 3 ingredients around the meat. Cover with foil and cook in the preheated oven for 3 hours or until tender. Place the potatoes in the Dutch oven for the last hour of cooking. Remove the foil during the last 30 minutes.
Remove the brisket to a cutting board and let it rest for 20 minutes. Remove the vegetables to a serving platter. Place the Dutch oven over high heat and bring to a boil. Cook for 5 minutes. To thicken the sauce, if desired, mix 2 tablespoons of corn starch with some cold water to make a slurry and stir it into the sauce.
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