Braised Brisket of Beef
Ingredients
5 pounds beef brisket (or 6lb)
4 cloves garlic sliced
salt
cayenne
Essence (see recipe below)
3 tablespoons oil
4 cups onions julienned
black pepper freshly ground
2 cans Dixie beer, 12 oz each
(I use 1 can Boulevard wheat beer and fill it out with water)
1 cup water
Garnish:
½ pounds roasted new potatoes
½ cup fried shallot crusts julienned shallots, marinated in hot sauce, dredged in flour and fried until golden
2 tablespoons chives, chopped
2 tablespoons brunoise red peppers
Essence:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
Preheat the oven to 400°F.
With a sharp knife, make about 10 slits in the brisket. Stuff each hole with 2 to 3 slices of the garlic. Season the meat with salt, cayenne and Essence.
In a large sauté pan, heat the oil. When oil is hot, sear the meat evenly, for 2 to 3 minutes on all sides.
Transfer the meat to a large Dutch oven with a lid. Bake, uncovered, for about 45 minutes.
Remove the pot from the oven. In a mixing bowl, toss the onions with salt, cayenne and Essence. Arrange the onions around the meat. Add the beer and water.
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Cover and return the pot to the oven. Reduce heat to 350 degrees and continue baking for 2 1/2 hours, or until tender. Turn the meat over twice during baking. If the liquid evaporates too much, add another can of beer and 1/2 cup water.
Remove the meat from the pan and reserve the liquid. Slice the meat into individual
portions.
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