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beer braised brisket with carrots and parsnips


from good food magazine, march 1986. a nice alternative to corned beef at st. patrick's day-time.


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  1. Place brisket in large dutch oven
  2. Sprinkle with sugar and cloves
  3. Then pour ale and 1-1 / 2 cups water into pot
  4. Simmer covered over low heat
  5. Turning brisket twice
  6. Until beef is fork-tender
  7. About 2-1 / 2 hours
  8. "add carrots and parsnips after 1 hours cooking time"
  9. Remove beef from dutch oven and keep warm
  10. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley
  11. Keep warm
  12. Skim fat from pan juices
  13. Measure 2 cups juices
  14. Mix cornstarch
  15. 1 t
  16. Water
  17. The vinegar
  18. And salt
  19. Whisk pan juices and cornstarch mixture in small saucepan
  20. Heat to boiling
  21. Stirring constantly
  22. And boil 1 minute
  23. Pour gravy into sauceboat
  24. Slice meat and arrange with carrots and parsnips on large serving platter

Step 16

Total Time in Minute 165

Ingredients Count 12

cooking beer braised brisket with carrots and parsnips

See More Relate Photo


Beef brisket

Dark brown sugar

Whole cloves






Fresh parsley


Red wine vinegar


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