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.
- Ready In:
- 2hrs 45mins
- 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
- 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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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