Beer and Brisket

On these cold winter days, sometimes there's nothing better than a hearty tender winter brisket to warm you up.  Anne Byrn, who's the author of  Saves The Day, says she's got a winning recipe.  Anne stopped by Tonia's Kitchen to talk about a delicious, seared and slow-roasted brisket that will melt in your mouth!  Anne told Tonia you need a flat-cut, 4-5 pound flat cut brisket.  You preheat your oven to 350, and create a sauce made of roughly a bottle and a half of beer, cranberry sauce and 3/4 cup of ketchup.  She heats some olive oil in a dutch oven, and seers the brisket on both sides.  Then she adds onions to a pan and cooks them.  Chef Anne places the brisket over the onions, adds the beer sauce and brings it all to a boil.  She then covers the pan and bakes it all up in the oven for three hours. It's a succulent dinner that's warm and inviting!

1 (4 pound) beef brisket, trimmed of fat

• salt to taste
• 1 large onion, sliced
• 1 (12 fluid ounce) can beer
• 1 tablespoon brown sugar
• 1 cube beef bouillon
• 2 tablespoons coarsely ground black pepper
• 2 teaspoons minced garlic
• 1 bay leaf
• ¼ teaspoon dried thyme
• 2 tablespoons cornstarch
• 2 tablespoons water

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C).

• Step 2

  Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.

• Step 3

  Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.