Ingredients:
- 3-4 pounds beef brisket, trimmed
- salt and pepper, to taste
- 6 strips bacon
- 3 onions, diced
- 1.5 bottles Singletrack Copper Ale
- 1 cup beef stock
- 2 bay leaves
- 1 tbsp tomato paste
- 3-4 carrots, peeled and cut into 1 inch lengths
- 4-6 boiling potatoes (~1-2 inch diameter), quartered
Instructions:
- heat oven to 275 F
- season the brisket with salt and pepper
- cook bacon in a Dutch oven until crisp
- drain, dice, and reserve bacon - reserve the bacon fat in the Dutch oven
- brown the brisket on all sides in the Dutch oven and reserve on a plate when done
- saute the onions over medium heat and, after lightly browned, add the beer and deglaze the pot
- add the brisket, beef stock, bay leaves, bacon, and tomato paste to the Dutch Oven
- cover and place in the middle of the oven for 1 hour
- turn over the brisket and cook for 1 hour
- turn over the brisket, add carrots and potatoes and cook for 1 hour
- turn over the brisket and continue to cook for 30 minutes to 1 hour - until the potatoes are tender
Man, it has been a hectic few months! Between graduate work, final exams, and the string of holidays I haven't had time for anything else. Yet, as is often the case with things we enjoy, I found a way to sneak some microbrew into Christmas dinner.
I stumbled on this recipe a few months ago and made it once before using the Primal Porter. The porter lent its toasted malt and spruce flavorings to make the roast come across as something one would desire in the heart of winter - hearty and warming. The Singletrack yielded a different, lighter set of flavors that reflected the caramel malts and aromatic hoppiness of the beer. I paired the roast with homemade mashed potatoes and an avocado salad with a raspberry vinaigrette. I'd love to give a more detailed description of the roast's flavor, but I'd rather tempt you with the promise that the recipe will yield a delicious meal that reflects the brew that is used.
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