Beer-Braised Brisket With Carrots and Parsnips
"From Good Food Magazine, March 1986. A nice alternative to corned beef at St. Patrick's Day-time."
photo by Chef Jean
- Ready In:
- 2hrs 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 6 lbs beef brisket, fat trimmed
- 1 tablespoon dark brown sugar (packed)
- 3 whole cloves
- 24 ounces ale
- 1 1⁄2 cups water
- 1 teaspoon water
- 1 lb carrot, peeled, ends trimmed
- 1 lb parsnip, peeled, trimmed
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon cornstarch
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon salt
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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Reviews
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
