Beef Brisket with Beer

Name: Beef Brisket with Beer
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Jewish
Ingredients: 1 Tbsp balsamic vinegar; 1 bay leaf; 1 kilograms beef brisket, trimmed; 1 teaspoons freshly ground black pepper; 340 grams light beer; 473 milliliters vertically sliced onion (about 1 large); 355 milliliters chopped parsnip (about 2); 1 teaspoon salt; 59 milliliters water

Beef Brisket with Beer might be just the main course you are searching for. This recipe serves 12. One serving contains 209 calories, 24g of protein, and 8g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Father's Day event. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up beer, bay leaf, pepper, and a few other things to make it today. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert. It is a reasonably priced recipe for fans of Jewish food.

Instructions

Rub brisket with salt and pepper.

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Salt And Pepper

Dry Seasoning Rub

Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add brisket to pan; cook 10 minutes, browning on all sides.

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Frying Pan

Remove brisket from the pan.

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Frying Pan

Add 1/4 cup water to pan, stirring to loosen browned bits.

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Water

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Frying Pan

Add onion and parsnip; saut 5 minutes or until vegetables are tender.

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Vegetable

Parsnip

Onion

Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker.

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Bay Leaves

Vinegar

Onion

Beer

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Slow Cooker

Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf.

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Bay Leaves

Onion

Cut brisket diagonally across the grain into thin slices.

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Grains

Serve with sauce.

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Sauce

Equipment

Frying Pan

Slow Cooker

Ingredients

Servings:

1Tbsp

balsamic vinegar 1

bay leaf 1kilograms

beef brisket, trimmed 1teaspoons

freshly ground black pepper 340grams

light beer 473milliliters

vertically sliced onion (about 1 large)355milliliters

chopped parsnip (about 2)1teaspoon

salt 59milliliters

water

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket works really well with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Lagier Meredith Syrah. Reviewers quite like it with a 4 out of 5 star rating and a price of about 43 dollars per bottle.