Wednesday, December 21, 2011

Beef Brisket

Jud loves brisket and I forgot to take a picture until the next day.  This was big enough for 3 nice meals.  This is the picture of the second day.  The last day, we had beef brisket tacos.  I love it when I get 3 meals out of one preparation.

Printable Recipe:

1-2 1/2 pounds flat-cut beef brisket, trimmed
1 tablespoon olive oil
2 teaspoon paprika
2 teaspoon cumin
1/2 teaspoon dried thyme
1-1/4 teaspoon salt,divided
1/2 teaspoon pepper
2 tablespoon flour
1/2 cup water
4 cups beef broth
1 1/2 cups pale ale
5 cloves garlic, sliced
1-2 potatoes cut in chunks (I added this)
5-7 carrots cut in chunks
6 ribs of celery cut in chunks
1 onion - quartered
Preheat oven to 325 degrees.
Combine cumin, paprika, and thyme in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of the brisket. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add brisket; saute 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. At this point, I added the brisket and juices from the Dutch oven to a crock pot and cooked it about 7 hours on low. About 3 hours before ready to serve, I added the potatoes, carrots, and celery.   Return brisket to pan. Cover and cook at 325 degrees for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over, add carrots, celery, and onion; cook an additional 1 hour or until brisket is very tender..
Remove brisket and vegetables from pan using a slotted spoon. Skim fat from cooking liquid; discard fat. Bring cooking liquid to a boil over medium-high heat. Place flour in a small bowl; stir in 1/2 cup water. Add flour mixture to pan, stirring until smooth; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Serve the sauce with beef and vegetables. When ready to serve, I took out about a cup of liquid and added it to a pan with 1 tablespoon of flour.  Whisk constantly until smooth. Add more liquid if needed for the consistency that you like.

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