Porter braised brisket

With fall comes the celebration of craft beers in West Michigan. This Porter Braised Brisket is perfect for cooler days and will fill your kitchen with delicious smells as it simmers on your stove.  It is great thinly sliced on a sandwich, or enjoy the savory flavors with other favorite vegetables. 

porter  braised brisket

1 Brisket – blade or bottom fat trimmed to ¼ inch

Salt and pepper

Flour

Fustini’s Tuscan Herb EVOO

2 onions – sliced thin

4-6 cloves garlic – whole peeled

2-3 carrots – peeled and sliced

12 oz. Porter beer

2-3 cups beef stock

By Chef Andy, Fustini’s, Holland
By Chef Andy, Fustini’s, Holland

Season brisket with salt and pepper and dust in flour.

Heat enough Fustini’s Tuscan Herb EVOO to cover the bottom of a large brazier pan.

Once hot, brown the brisket in the oil on both sides several minutes. Remove the brisket, add more oil if necessary and add onions.

Cook onions, stirring often until caramelized and soft.

Add garlic and carrots and cook another few minutes.

Add beer and deglaze pan by scraping with spoon.

Add brisket to pan and enough beef stock to just cover.

Reduce heat to low and cook, partially covered until brisket reaches 190 F – 2 hours.

Uncover and continue cooking until sauce slightly thickens and brisket has reached 205 F.

Let cool slightly before carefully slicing brisket against the grain.

Serves 4-6.

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