"Bring It On" Beef Brisket
Community Recipe from
- "Bring It On" Beef Brisket
- SERVES 6
- Brisket has such incredible flavor that it doesn't have to have a ton of extra added to it. This is a great recipe—it's super simple but delivers big flavor.
- 4½ to 5 pounds beef brisket
- 1 tablespoon kosher salt
- 2 tablespoons freshly cracked black pepper
- 2 tablespoons canola oil
- 2 yellow onions, cut into 1-inch rings
- 2 leeks, white and light green parts only, cleaned and cut into thirds
- 2 shallots, quartered
- 1 carrot, cut in half lengthwise, then into 1-inch chunks
- 4 celery stalks, cut into thirds
- ¾ cup Chili Sauce (see Chili Sauce)
- ½ cup low-sodium beef stock (I recommend Kitchen Basics)
- 1 12-ounce beer, at room temperature (I recommend pale ale)
- 1. Preheat the oven to 350°F.
- 2. Rinse the brisket and pat it dry. Season each side with the salt and pepper, pressing them into the beef. In a large cast-iron Dutch oven over high heat, heat the canola oil to the smoking point. Add the beef, fat side down, and sear until well browned. Repeat on the other side, 3 to 4 minutes per side.
- 3. Top with the onions, leeks, shallots, carrot, and celery. Combine the chili sauce and beef stock and pour over the brisket. Cover and roast in the oven for 2 hours, basting every 30 minutes.
- 4. Add the pale ale, cover, and cook for 1½ hours more, basting every 30 minutes.
- 5. Remove from the oven and let the brisket rest at room temperature for 1 hour.
- 6. Remove the brisket from the Dutch oven and set it on a cutting board. Carefully remove the fat cap with the edge of a fork and discard. Remove the vegetables and run them through a food mill or puree in a food processor. Skim the fat from the pan juices or use a gravy separator. Add the pureed vegetables back to the Dutch oven with the pan juices. Adjust the seasonings if necessary and heat the sauce over low heat.
- 7. Slice the beef on the diagonal, across the grain, and serve with the sauce.
- Guy Fieri Food - Guy Fieri
This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.
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"Bring It On" Beef Brisket Recipe at a Glance
- COURSE: Main Dishes