brown brisket2. Brown brisket

saute veg3. Saute mirepoix

featured recipe4. Add liquid and meat back in.

featured recipe
6. Place in oven

reduce10. Reduce braising liquid

featured recipe11. Shred with a fork.

© 2012
Lauren McElroy

Featured Recipe:
Yields: 6-8 servings

2 Tb vegetable oil
2.5 lb. brisket, flat cut
salt & pepper
1 Tb garlic powder
1 cup medium carrot, large dice
1 cup yellow onion, large dice
1 celery stalk, large dice
3/4 cup green bell pepper, large dice
3 garlic cloves, chopped
1 tsp dried thyme (or 1 Tb fresh)
10 oz of your favorite beer (i used a black chocolate stout)
52 oz unsalted beef stock (store-bought, if not on-hand)


  1. Preheat oven to 325 degrees F.
  2. Heat oil in a large dutch oven. Season meat on both sides with salt, pepper and garlic powder, place the meat fat side-down into the pan. Brown on all sides, remove meat.
  3. Add mirepoix (chopped vegetables including bell pepper) and saute until the onions are translucent (about 7 mins). Add thyme and cook until fragrant, about 1 min.
  4. Deglaze the pan with beer, scraping up any bits from bottom of the pan, Add stock and place meat back into the pan.
  5. Cover and reduce heat to medium-low and simmer for around 15 minutes.
  6. Carefully place dutch oven into preheated oven, set timer for 4 hours and let it braise.
  7. Check it every hour-hour and a half to ensure there is enough liquid (should cover 3/4 of meat - if need more, add more stock).
  8. The meat is done when tender and is easily shredded with a fork.
  9. Skim any fat that has settled on the surface of the braising liquid. Remove meat. Strain out veggies, reserving the liquid.
  10. Add braising liquid to a smaller pot and simmer on medium-low heat, uncovered until reduced by half. Adjust seasonings, as needed.
  11. Shred meat with a fork and serve with mashed potatoes and the reduced braising liquid, piled high on a hoagie, in a burrito OR make my Shredded beef stroganoff.


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