Ready-To-Use Stocks Recipes
Flavored with a simple rub, browned in bacon drippings, and then cooked slowly in a deliciously savory mixture of dark beer and our beef stock, this brisket is sure to become a favorite. Serve it up with mashed potatoes, roasted Brussels sprouts, and a mug of that beer for a terrific meal.
1 1/2 teapoons kosher salt, plus additional as needed
1 teaspoon coarsely ground black pepper, plus additional as needed
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1 beef brisket (4-5 pounds)
2 tablespoons bacon drippings or vegetable oil
2 large onions, sliced
3 cloves garlic, smashed
1 bay leaf
1 1/2 ounces Glace de Viande Gold® dissolved in 3 cups hot water
The evening or morning before serving, combine the 1 1/2 teaspoons salt, 1 teaspoon ground pepper, dry mustard, and paprika in a small bowl. Score the fat on the brisket and rub the entire brisket with the spice mixture. Let the brisket stand at room temperature 1 hour before cooking.
Preheat the oven to 325 degrees.
In a large Dutch oven, heat 1 tablespoon of the bacon drippings over medium-high and brown the brisket, fat side down, for 5 minutes. Turn the brisket and brown the other side for about 4 minutes. Remove the brisket from the pot and set aside.
Reduce the heat to medium, add the second tablespoon of bacon drippings, and then the onions, garlic and bay leaf. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
Pour in the reconstituted Glace de Viande Gold® and the beer, stirring and scraping to loosen all the browned bits. Return the brisket to the pot and bring the liquid to a simmer. Remove from the heat, cover the pot, and transfer it to the oven.
Braise the brisket in the oven for 3-4 hours, until a fork slides easily into the meat. Remove the pot from the oven, remove the lid, and let the brisket stand in the braising liquid for 20 minutes before slicing.
Transfer the brisket to a cutting board and slice it diagonally across the grain for optimal tenderness. Season the pan juices with salt and pepper as needed, and serve the brisket with some of the juices poured over the top and the rest passed at the table.