"Bring It On" Beef Brisket
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.
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