Savory Beer-Braised Brisket with Root Vegetables
Indulge in the rich flavors of this Savory Beer-Braised Brisket with Root Vegetables, a hearty dish perfect for family gatherings or special occasions. The brisket is slow-cooked to perfection in a robust dark ale, infusing it with deep, savory notes. Tender carrots and parsnips complement the dish, bringing in a touch of sweetness and vibrant color. This recipe is sure to impress and provide comfort as you gather around the dinner table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
beef brisket
6 lbs (fat trimmed)
dark brown sugar
1 tablespoon (packed)
whole cloves
3 (whole)
ale
24 ounces (dark)
water
1 1/2 cups (divided)
carrot
1 lb (peeled and ends trimmed)
parsnip
1 lb (peeled and trimmed)
butter
2 tablespoons (melted)
fresh parsley
2 tablespoons (chopped)
cornstarch
1 tablespoon
red wine vinegar
1 teaspoon
salt
1/2 teaspoon
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a large Dutch oven, place the trimmed beef brisket. Sprinkle evenly with the dark brown sugar and whole cloves. Pour the ale and 1 1/2 cups of water into the pot, ensuring the brisket is mostly submerged.
3
Cover the Dutch oven with a lid and bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and cook for about 1 hour, flipping the brisket halfway through.
4
After 1 hour, add the peeled and trimmed carrots and parsnips to the pot. Continue to simmer covered for an additional 1 1/2 hours, or until the brisket is fork-tender.
5
Once tender, carefully remove the brisket from the Dutch oven and set it aside to keep warm. Slice the brisket against the grain into thick slices.
6
Cut the cooked carrots and parsnips lengthwise into quarters and toss them in butter and fresh parsley. Keep the vegetables warm.
7
Skim the fat off the surface of the remaining pan juices in the Dutch oven. Measure out 2 cups of the liquid. In a small bowl, mix the cornstarch with 1 teaspoon of water, vinegar, and salt until smooth.
8
Bring the pan juices to a boil in a small saucepan. Whisk in the cornstarch mixture and continue stirring for about 1 minute until thickened.
9
Serve the sliced brisket arranged on a large platter alongside the glazed carrots and parsnips, drizzled with the flavorful gravy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Beer-Braised Brisket with Root Vegetables?
It is a hearty, slow-cooked beef dish featuring a 6 lb brisket braised in dark ale with carrots and parsnips.
How much beef brisket do I need for this recipe?
The recipe calls for 6 lbs of beef brisket with the fat trimmed.
What type of beer should be used for the braising liquid?
The recipe specifies using 24 ounces of a robust dark ale.
What root vegetables are included in this dish?
The dish uses 1 lb of peeled carrots and 1 lb of peeled parsnips.
What is the preheat temperature for the oven?
The oven should be preheated to 325 degrees Fahrenheit (160 degrees Celsius).
How long does the brisket simmer before adding vegetables?
The brisket simmers for about 1 hour before the carrots and parsnips are added.
What is the total cooking time for the brisket?
The total simmering time is approximately 2.5 hours: 1 hour initially and an additional 1.5 hours after adding vegetables.
How should the carrots and parsnips be sliced for serving?
They should be cut lengthwise into quarters and tossed in butter and fresh parsley.
How do you prepare the gravy for the brisket?
Skim fat from the pan juices, measure 2 cups, and whisk in a mixture of cornstarch, water, vinegar, and salt until thickened.
What spices are used to season the brisket?
The brisket is seasoned with dark brown sugar, whole cloves, and salt.
How much dark brown sugar is used?
The recipe requires 1 tablespoon of packed dark brown sugar.
How many whole cloves are used in the recipe?
Three whole cloves are used to infuse flavor during the braising process.
What is the role of cornstarch in this recipe?
One tablespoon of cornstarch is used as a thickening agent for the pan juice gravy.
How much water is added to the Dutch oven?
A total of 1 1/2 cups of water is used, divided as needed for the pot and the cornstarch mixture.
What type of vinegar is used for the gravy?
The recipe calls for 1 teaspoon of red wine vinegar.
How should the brisket be sliced?
The brisket should be sliced against the grain into thick slices for optimal tenderness.
What is the purpose of flipping the brisket during cooking?
Flipping the brisket halfway through the initial hour of cooking ensures even braising and flavor distribution.
How do I know when the brisket is finished cooking?
The brisket is done when it is fork-tender, typically after about 2.5 hours of simmering.
What is the recommended garnish for the vegetables?
The carrots and parsnips are tossed in 2 tablespoons of melted butter and 2 tablespoons of fresh chopped parsley.
Should the Dutch oven be covered while cooking?
Yes, the Dutch oven should be covered with a lid while the mixture simmers.
How much fat is trimmed from the brisket?
The recipe suggests using a brisket that has had the fat trimmed before cooking.
What equipment is needed to cook this brisket?
A large Dutch oven and a small saucepan for the gravy are the primary tools required.
Can I use a different type of beer?
While the recipe specifies dark ale for deep savory notes, you could experiment with other varieties, though it will change the flavor profile.
How much salt is included in the gravy mixture?
The gravy mixture includes 1/2 teaspoon of salt.
Do I need to peel the root vegetables?
Yes, both the carrots and parsnips should be peeled and have their ends trimmed.
How long do you boil the pan juices for the gravy?
The juices are brought to a boil and then stirred with the cornstarch mixture for about 1 minute.
Is the brisket cooked on the stove or in the oven?
While the oven is preheated, the instructions describe simmering the brisket over heat in a Dutch oven.
What is the serving suggestion for this dish?
Arrange the sliced brisket on a platter with glazed vegetables and drizzle everything with the gravy.
What are the primary flavors of this dish?
The dish is savory and robust due to the dark ale, with a hint of sweetness from brown sugar and root vegetables.
Is this recipe good for large groups?
Yes, a 6 lb brisket is a substantial portion ideal for family gatherings or special occasions.