Beer Braised Brisket

Method

Directions

1. 1
   Heat 1/4 cup of the oil in a heavy, flameproof casserole or Dutch oven over medium-high heat. Add brisket to the casserole without crowding. Brown all of the brisket in small batches, 4 to 5 minutes per side. As the brisket browns, transfer it to a platter. Remove all of the brisket from the casserole.
2. 2
   Add another 1/4 cup of oil (as needed), onions, and mushrooms to the casserole. Cook slowly, covered, over low heat until the onions soften but are not browned, about 20 minutes.
3. 3
   Remove the cover and cook until the onions become light brown in color, about 5 minutes. Sprinkle flour over the onions and mushroom mixture. Continue cooking, stirring frequently, until the flour turns light brown, about 3 minutes.
4. 4
   Add 6 oz of the stout and increase the heat to medium-high. Bring to a boil, scraping the bottom of the casserole with a wooden spoon to loosen any browned bits.
5. 5
   Return the brisket to the casserole along with the stock, remaining beer, and bay leaves. Bring to a boil and cover tightly.
6. 6
   Place in a 350°F oven and bake until tender, 2 to 3 hours. Check frequently for liquid in the pan. When ready, the meat pulls apart easily.
7. 7
   Using tongs, transfer the brisket to a platter and let cool. While the brisket cools, check the liquid in the casserole. If the liquid is thick enough to coat the back of a spoon, it is ready to use as a sauce. If not, increase the heat to medium and reduce the liquid until it reaches the proper thickness, up to 15 minutes.
8. 8
   Before serving, remove the bay leaves and skim the fat from the surface of the sauce. Simmer until thoroughly heated, about 5 minutes.