Slow baking in beer makes the brisket tender and creates a rich au jus.
Servings9
Prep Time
Ingredients
3 1/2lbstrimmed beef brisket
1tbspoil
1(14 1/2 ounce) canbeef broth
1(12 ounce) bottleporter beer
1medium onionsliced
3ribs celerycut in 1-inch pieces
4large clovesgarlicsliced
2tspdried basilcrumbled
1 1/2tspchili powder
2bay leaves
Instructions
In 5-quart Dutch oven, brown meat in oil; remove from heat. Stir in remaining ingredients. Bake, covered, in a preheated 325 F oven until very tender (3-4 hours). Remove meat from liquid; cool slightly. Slice diagonally across grain into thin slices.
To Serve: Spoon warm au jus over meat.
Tip: Meat mixture can be spooned onto 12-16 Kaiser rolls for sandwiches.