Beer Braised Brisket
- 2 pounds brisket trimmed
- About 1-1/2 to 2 tablespoons paprika
- About 1 teaspoon cayenne pepper
- Kosher salt
- Freshly cracked black pepper
- About 4-6 celery stalks chopped
- About 6-8 carrots chopped
- 1 large white onion sliced
- 6 cloves garlic minced
- 2 bottles of Left Hand Nitro Milk Stout 12 fl oz
- 4 cups beef stock
- 2 tablespoons vegetable oil
Preheat oven to 350 degrees.
Make sure your brisket is trimmed of its fat. If it's not, simply take a sharp knife and cut any excess fat off. Season the brisket with salt and pepper (about 3 parts pepper to 1 part salt), a touch of cayenne pepper and fairly liberally with the paprika.
Heat oil in a large pot, preferably a dutch oven, and brown both sides of the brisket (about 5 minutes per side), Remove and set aside. Add the carrots, onions, and celery (called a "mirepoix"--traditionally a French base for many dishes like stocks or soups) and let them cook down for about 3 minutes, stirring occasionally and lifting any brown bits on the bottom of the pot. Add in the garlic and stir for another minute.
Place the brisket back into the pot along with the beer and beef stock. Bring to a boil then cover the pot and transfer to the oven.
After 2 hours, turn the brisket over and braise for another 2 hours. If you notice that more than half of your liquid is gone you can add more beer and beef stock if you'd like (about half a beer and 1 cup of beef stock). Check to make sure your brisket is fork tender--you want to cook it until it falls apart easily with a fork.
Remove the brisket and let it rest on a cutting board for a few minutes before slicing or pulling it apart. Top with the mirepoix and enjoy over potatoes or in a sandwich!
You can also make this a day in advance and let the flavors meld even more over night. This dish is great for leftovers!