Beer-Braised Brisket with Horseradish Cream

Serves : 6

Comments: This recipe is adapted from one in the cookbook "Sunday Suppers at Lucques" and requires a slow cooker plus an initial night of marination. (So it takes a lot of time, but not much actual effort on your part.) Note the instructions to let the brisket sit overnight after cooking. You don't have to do this, but the brisket tastes better the day after cooking. Also, feel free to add in more carrots and onions, as many as you like, really.

 

Ingredients:

  • 4 pounds beef brisket
  • 3 tablespoons thyme leaves
  • 2 dried bay leaves, crumbled
  • 10 cloves garlic, minced or smashed
  • 1/4 teaspoon cayenne pepper
  • 4 twists freshly ground black pepper
  • 4 large carrots, peeled and cut into chunks
  • 2 medium onions, cut into eighths
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 3 cups dark beer, such as Guinness
  • 4 cups beef stock, plus more if necessary
  • 3/4 cup creme fraiche or sour cream
  • 1 tablespoon prepared horseradish
  • salt and pepper to taste

Instructions:

Rinse the brisket and pat dry. Rub the brisket with the thyme, bay leaves, garlic, cayenne pepper, and black pepper. Wrap the brisket in plastic wrap and refrigerate overnight.

Line the bottom of your slow cooker with the carrots, then the onions. Remove the brisket from the fridge and scrape off (but reserve!) the garlic.

Heat a large, heavy-bottomed saute pan over high heat.

Add the olive oil and heat, then place the brisket in the pan. Sear the meat on both sides, about 8 minutes per side, until it is a nice dark color on both sides. Once both sides are well browned, transfer the brisket to the slow cooker. Add the reserved garlic to the (still hot) pan and then immediately add the balsamic vinegar, beer, and beef stock, stirring with a spoon to scrape up all the crusty bits on the pan bottom. Let the beer mixture boil until it is reduced by about a quarter. Pour the hot beer mixture over the brisket. If the liquid does not just about cover the meat, add more stock. Turn the slow cooker on to low, and braise for about 10 hours, or until the meat gives way easily when a fork is inserted. Refrigerate the cooked brisket overnight.

Skim off any fat from the brisket, and cut the cold meat against the grain into serving slices. Place the brisket slices, gravy, and vegetables in an oven-safe dish. Heat for at least 30 minutes at 350 degrees. If desired, you can cook down the gravy on the stove-top before reheating the meat and vegetables to get a thicker gravy.

While the brisket is reheating, mix together the horseradish and creme fraiche. Add a few dashes of salt and pepper. Serve a generous dollop with each serving of reheated brisket.