Beer Braised Brisket Pot Roast Recipes

BEER BRISKET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
• Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)

Steps:

• Bring the beef to room temperature before you handle it.
• Mix flour, salt and pepper and coat the beef all over.
• Preheat the oven to 275-300 F (depending on your oven's calibration).
• Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
• Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
• Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
• Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
• Reserve the juices to use in gravy (optional) and break up the roast before serving.

BEER-BRAISED BEEF

Steps:

• 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.

BEER-BRAISED BRISKET POT ROAST

Steps:

• Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
• Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

BEER-BRAISED BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
• Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
• When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
• Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.

BEER-BRAISED BRISKET WITH ONIONS

Steps:

• Preheat oven to 350 degrees F.
• Pat brisket dry and sprinkle with salt and pepper.
• Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
• Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
• Remove from heat and transfer half the onions to a bowl.
• Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
• Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
• Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
• Cool in sauce, uncovered about 30 minutes.
• Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
• Slice meat across the grain and serve with the sauce.

BEER-BRAISED BRISKET WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
• Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.

BEEF BRISKET POT ROAST

Steps:

• Preheat oven to 325 degrees. Season brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cool over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
• Add the garlic, onions, carrots, and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary, and chiles, and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
• Add chicken broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
• Strain the contents of the roasting pan through a coarse straiiner set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper.
• Carve the brisket into 1/3" slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
• Best brisket: Refrigerate sliced and sauced brisket for up to two days. Cover with foil and bake in a 350 degree oven until heated through, about 30 minutes.

BEER-BRAISED BRISKET

Steps:

• Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1-2 days. Let meat sit out until room temperature, about 1 hour.
• Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5-6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5-10 minutes.
• Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
• Do ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1 1/2 hours.

BEER-BRAISED ROAST WITH ROOT VEGETABLES

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.