Pumpkin Beer-Braised Brisket

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by Evan Benn

KMOV.com

Posted on September 15, 2011 at 8:00 AM

Updated Tuesday, Sep 13 at 4:44 PM

Pumpkin Beer-Braised Brisket
Serves 8
 
1 (3-4 lb) boneless beef brisket
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 large white onions, sliced
1 bay leaf
1 (12-ounce) bottle of Schlafly Pumpkin Ale or other pumpkin beer
water
 
1. Preheat oven to 350. Pat brisket dry with paper towels, and season all over with salt and pepper.
2. Arrange half the onions on the bottom of a heavy pot (like a Dutch oven), then place brisket on top of the onions. Scatter the remaining onions and the bay leaf on top of the brisket.
3. Pour the beer into the pot, and add enough water so the liquid comes about 3/4 up the sides of the meat.
4. Cover the pot and braise in oven until meat is very tender, about 3 to 3 1/2 hours. Allow brisket to cool in cooking liquid, uncovered, then transfer to a cutting board and slice meat across the grain. Serve with its juices. Remaining brisket can be refrigerated or frozen in cooking liquid.

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