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brisket kosher salt olive oil garlic yellow onion carrots celery thyme rosemary bay leaf tomato paste apple cider vinegar chicken stock brown ale
Viewed: 19 - Published at: a month agoIngredients
- One 3-pound brisket, first cut
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 6 cloves garlic, smashed
- 1 large yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch pieces
- 3 ribs celery, cut into 1-inch pieces
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 3 cups chicken stock
- Two 12-ounce bottles brown ale
Method
- Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
- Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
- Pat the brisket dry and sprinkle it generously on both sides with salt and pepper.
- Heat the oil in a Dutch over or braising pot set over medium-high heat.
- Sear the brisket in the oil until well browned, about 4 minutes.
- Carefully flip and sear on the reverse side for another 4 minutes.
- Remove the brisket to a plate.
- To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf.
- Saute until golden, about 8 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
- Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid.
- Place in the oven and cook for 3 1/2 hours, or until fork tender.
- Let rest for 15 minutes before slicing thinly against the grain.
- Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
