By 
Beer Braised Brisket
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees.
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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.
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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.
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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.
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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.
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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!
Recipe Notes
You can also make this a day in advance and let the flavors meld even more over night. This dish is great for leftovers!
