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Beer-Braised Brisket With Carrots and Parsnips

Beer-Braised Brisket With Carrots and Parsnips created by Chef Jean

From Good Food Magazine, March 1986. A nice alternative to corned beef at St. Patrick's Day-time.

Ready In:
2hrs 45mins
Serves:
Units:

ingredients

directions

  • Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
  • Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. Add carrots and parsnips after 1 hour's cooking time.
  • Remove beef from Dutch oven and keep warm. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. Keep warm.
  • Skim fat from pan juices. Measure 2 cups juices. Mix cornstarch, 1 t. water, the vinegar, and salt. Whisk pan juices and cornstarch mixture in small saucepan. Heat to boiling, stirring constantly, and boil 1 minute. Pour gravy into sauceboat.
  • Slice meat and arrange with carrots and parsnips on large serving platter.
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RECIPE MADE WITH LOVE BY

@JackieOhNo
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@JackieOhNo
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"From Good Food Magazine, March 1986. A nice alternative to corned beef at St. Patrick's Day-time."
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  1. Chef Jean
    Beer-Braised Brisket With Carrots and Parsnips Created by Chef Jean
    Reply
  2. Chef Jean
    This is a nice simple recipe for brisket. I love that there is a little sauce that goes with and the veggies turned out great as well. I had to use a corned brisket (the store ONLY had these around St. Patty's day!) and I think that made me lose some of the more subtle falvors of this dish, I really recommend following the recipe and useing a plain brisket. Made for PRMR sping 2012.
    Reply
  3. JackieOhNo
    From Good Food Magazine, March 1986. A nice alternative to corned beef at St. Patrick's Day-time.
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