Ingredients
-
6
-
1
-
3
-
24
-
1 1/2
-
1
-
1
-
1
-
2
-
2
-
1
-
1
-
1/2
-
-
Directions
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.,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.
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Steps
|
1
Done
|
Place Brisket in Large Dutch Oven. Sprinkle With Sugar and Cloves; Then Pour Ale and 1-1/2 Cups Water Into Pot. |
|
2
Done
|
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. |
|
3
Done
|
Remove Beef from Dutch Oven and Keep Warm. Cut Carrots and Parsnips Lengthwise Into Quartrs and Toss With Butter and Parsley. Keep Warm. |
|
4
Done
|
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. |
|
5
Done
|
Slice Meat and Arrange With Carrots and Parsnips on Large Serving Platter. |
