Beer Braised Brisket

My weekends typically consist of coffee, relaxation, and watching cooking shows. While I typically get inspired, I have to be honest... all it does is make me hungry. Here's a take on a dish I saw from Farm House Rules. Thank you Nancy Fuller!

And WOW! Talk about a mouth watering delicious one pot wonder. This is one you will want to enjoy with your closest friends for a great night in with a good bottle of wine. I have to tell you, I can't wait to cook this again! It's hearty, absolutely incredible, and EASY to make!

Shopping List:

large brisket

3 carrots - chopped

3 celery stalks - chopped

1 onion - chopped

3 cloves of garlic - chopped

tomato paste

fresh thyme

fresh rosemary

bay leaves

2 bottles of dark ale

3 cups chicken broth

How to cook this sucker up!

1. Generously salt and pepper your brisket. Drop it in some flour. Sear your brisket for a few minutes on each side in a dutch oven with a drizzle of EVOO. Get that pan nice and hot before you add your meat! Pull out the meat and place it on a plate to rest while you build the rest.

2. Leave those brown bits in the skillet! That's flavor you do not want to lose. Reduce your heat to medium-high and add your carrots, onions and celery to a bit of EVOO. Add the garlic and 3 tbs of tomato paste and cook a few minutes.

3. Pour in the beer and chicken broth. Add back in the brisket and pour any juices that are that plate back into the pot! You want to keep that flavor. Bundle your thyme and rosemary together. Add to the pot along with a couple bay leaves.

4. Cook in a 300 degree oven for 3 1/2 to 4 hours. Remove your lid for the last hour and let that sauce reduce a bit.

Tips:

- Searing your meat helps it to stay nice and juicy while it's cooking low and slow.

- Cook down your tomato paste for a few minutes. It will help build more flavor and reduce the "paste-y" taste.

- Whenever you are cooking a one pot dish, think about layering in flavor. Searing the meat, leaving in the browned bits from searing, and pouring back in any juices from the meat when you take it out to rest helps build flavor and add deliciousness!

- Get a beer with deep dark flavor. The more flavor you add the better this dish will turn out. I used a dark ale. I wouldn't use a guinesse but hey try it, see if it makes it better and let me know.

Enjoy this with some parmesan mashed potatoes and a nice bottle of your favorite red! My mouth is watering as I type.