Skip to main content
Get 2lbs of FREE Mishima Reserve Wagyu! Claim this offer

Beer Braised Brisket

Hosting or entertaining this weekend? This beer-braised brisket will have people singing your praises for years to come.

  • Serving Size: 10 people
  • Prep time: 30-70 min depending on casserole/Dutch oven size
  • Cook Time Approximately 4 hours
  • Recipe Courtesy of Chef Diane LaVonne
Share:
 

INGREDIENTS

  • 3/4 cup canola or other high heat oil
  • 5 to 6 pounds of beef brisket flat from Crowd Cow
  • 4 large onions
  • 1 pounds small Sno-Valley shiitake mushrooms
  • 2 tablespoons all-purpose flour
  • 32 oz Pike Stout
  • 6 cups chicken stock
  • 1/2 cup Chardonnay Fume grapeseed oil from Apres Vin
  • 4 bay leaves
  • Rockridge Orchards applewood smoked salt

INSTRUCTIONS

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. Brown well, 4 to 5 minutes per side. As the brisket browns, transfer it to a platter. Remove all of the brisket from the casserole.

Add 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. 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. 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.

Return the brisket to the casserole along with the stock, remaining beer, and bay leaves. Bring to a boil. Cover tightly. Place in a 350 degree oven and bake until tender. Bake until tender, 2 to 3 hours. Check frequently for liquid in the pan. When ready, the meat pulls apart easily. 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. Before serving, remove the bay leaves and skim the fat from the surface of the sauce. Simmer until thoroughly heated, about 5 minutes.

Tasting notes: The earthiness of the shiitake mushrooms and sweetness of the caramelized onions should balance the bitterness of the stout. Caramelizing the sugars of the meat through browning adds sweetness.

Related cuts: Brisket - Brisket (Flat)

Shop related cuts
25% Off for Members
Kagoshima Wagyu
4.6
118
Rating of 4.6 out of 5 stars
Pasture Raised
15% Off for Members
Pasture Raised
4.7
6
Rating of 4.7 out of 5 stars
15% Off for Members
Pasture Raised
5.0
3
Rating of 5.0 out of 5 stars
All-Natural
4.3
4
Rating of 4.3 out of 5 stars
Pasture Raised
5.0
2
Rating of 5.0 out of 5 stars
Sold Out!
Fullblood Wagyu
4.8
6
Rating of 4.8 out of 5 stars
Sold Out!
Pasture Raised
4.7
56
Rating of 4.7 out of 5 stars
Sold Out!
100% Grass Fed
4.0
94
Rating of 4.0 out of 5 stars
Sold Out!
4.2
22
Rating of 4.2 out of 5 stars
Sold Out!
Pasture Raised
4.0
2
Rating of 4.0 out of 5 stars
Sold Out!
Fullblood Wagyu
4.5
98
Rating of 4.5 out of 5 stars

Latest from Crowd Cow

Gifts & Gift Cards

 

Our unique approach to gifting guarantees that you'll find the perfect present for any occasion. Shop our selection of one-of-a-kind gifts, all directly sourced from the producers.

 

Wagyu

 

From the intense marbling of Kobe beef to the Wagyu Olympic award-winning Kagoshima A5. With our direct connections to Japan, we're able to bring you the highest quality Wagyu beef available.