Since it’s March, it’s the time of year my husband starts bugging me for corned beef. I’m not a fan of corned beef. Am I in the minority here? I do, however, have an alternate brisket recipe I’m interested in trying. I pulled it out of our local newspaper, which says it came from http://www.ehow.com
Brisket Braised in Beer
- 4 slices bacon
- 1 three pound brisket
- salt and pepper
- 3 thinly sliced onions
- 4 twelve ounce bottles of beer (not dark)
- 1 large, peeled rutabaga, cut into 1/2 inch pieces
- 6 carrots, cut crosswise into 1 1/2 inch pieces
- 6 potatoes, cut into 1 inch pieces
- 2 tablespoons butter, softened but not melted
- 2 tablespoons flour
- 1/2 cup minced fresh parsley
Preheat over to 350 degrees.
Cook bacon in a Dutch oven over medium heat, stirring, until crisp. Blot bacon on paper towels to degrease. Crumble bacon. Pour off all but 2 tablespoons of fat from bacon.
Pat brisket dry and season with salt and pepper.
Heat the bacon fat over medium-high heat until it is hot but not smoking. Add the brisket to the pot and brown on all sides. Transfer brisket to a platter. Add onions to pot and saute until golden. Add bacon, brisket, and beer. Bring beer to a boil. Cover and braise in pot for 2 hours. Stir in rutabaga, carrots, and potatoes, and braise for another 45 minutes more, or until vegetables are tender. Transfer brisket and vegetables to plate. Cover and keep warm.
Blend butter and flour, and set aside. Bring braising liquid to a boil, and reduce to about 3 cups. Gradually whisk in flour-butter mixture. Simmer for 3 minutes.
Slice brisket and put on platter with vegetables. Pour some sauce over dish. Sprinkle with parsley.
I haven’t tried this yet, but it’s on my list.