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beer braised brisket with onions


clipped from a cooking magazine. i also saw it on epicurious.com. the cook's note associated with the recipe stated: brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. remove any solidified fat before reheating. slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. i tried to add more beer and balsamic later but it didn't taste the same. i think beef broth or water would have been a better choice to get more liquid for gravy.


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  1. Preheat oven to 350 degrees f
  2. Pat brisket dry and sprinkle with salt and pepper
  3. Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking
  4. Then brown meat well on all sides
  5. About 10 minutes total
  6. Transfer meat to a platter
  7. Cook onions with bay leaf in the fat remaining in pot over moderate heat
  8. Stirring occasionally
  9. Until golden
  10. 10-12 minutes
  11. Remove from heat and transfer half the onions to a bowl
  12. Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat
  13. Add the beer
  14. Bouillon and vinegar to the pot and bring to a boil
  15. Cover pot and braise in middle of oven until meat is very tender
  16. 3 to 3 1 / 2 hours
  17. Cool in sauce
  18. Uncovered about 30 minutes
  19. Transfer brisket to a clean cutting board
  20. Skim off any fat from sauce and season to taste with salt and pepper
  21. Slice meat across the grain and serve with the sauce

Step 13

Total Time in Minute 265

Ingredients Count 9

cooking beer braised brisket with onions

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Beef brisket


Black pepper

Olive oil


Bay leaf


Beef bouillon cube

Balsamic vinegar

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