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|Beef brisket braised in smoked porter|
Apr 23, 2012 at 2:40 pm |
Beef, Roasts | Potatoes | Onions |
I've seen numerous recipes that use liquid smoke and coffee- why not a nice dark, smoked beer?
12 oz smoked porter (I like Stone Smoked Porter or Fullsteam Hogwash, but there are many great ones out there)
1 small yellow onion, sliced
3 cloves of garlic, smashed
2 chipotle peppers, chopped, with about 2 tbsp adobo (from a can of chipotle peppers)
1 can beef stock
¼ c sugar
1 tsp salt
Olive oil, for searing
Brisket (I just used a small 2 lb brisket, this recipe would work for up to a 3-4 lb brisket; simply adapt liquids accordingly to make sure there's enough to braise)
First, put all ingredients in a large bowl. Add brisket and marinate a few hours. Preheat oven to 350°.
Take the brisket out of the marinade and sear on all sides in a large, heavy, ovenproof pot/ Dutch oven with a little olive oil until there's some nice dark brown crust. Then add some of the onions long enough to brown them a bit.
Pour remaining marinade over meat, then cover and transfer to preheated oven. After about an hour, flip meat over to ensure even braising. If you feel that the liquid is low, add some water.
We braised the 2 lb "mini brisket" for about 3.5 hours. For a larger one, go 4 to 5, but monitor regularly for desired texture.
We served the brisket sliced with mashed potatoes and swimming in the juice, which was quite tasty.