Beer Braised Brisket

INSTRUCTIONS

Heat 1/4 cup of the oil in a heavy, flameproof casserole or Dutch oven over medium high heat. Add brisket to the casserole without crowding. Brown all of the brisket in small batches. Brown well, 4 to 5 minutes per side. As the brisket browns, transfer it to a platter. Remove all of the brisket from the casserole.

Add 1/4 cup of oil (as needed), onions, and mushrooms to the casserole. Cook slowly, covered, over low heat until the onions soften but are not browned, about 20 minutes. Remove the cover and cook until the onions become light brown in color, about 5 minutes. Sprinkle flour over the onions and mushroom mixture. Continue cooking, stirring frequently, until the flour turns light brown, about 3 minutes. Add 6 oz of the stout and increase the heat to medium high. Bring to a boil, scraping the bottom of the casserole with a wooden spoon to loosen any browned bits.

Return the brisket to the casserole along with the stock, remaining beer, and bay leaves. Bring to a boil. Cover tightly. Place in a 350 degree oven and bake until tender. Bake until tender, 2 to 3 hours. Check frequently for liquid in the pan. When ready, the meat pulls apart easily. Using tongs, transfer the brisket to a platter and let cool. While the brisket cools, check the liquid in the casserole. If the liquid is thick enough to coat the back of a spoon, it is ready to use as a sauce. If not, increase the heat to medium and reduce the liquid until it reaches the proper thickness, up to 15 minutes. Before serving, remove the bay leaves and skim the fat from the surface of the sauce. Simmer until thoroughly heated, about 5 minutes.

Tasting notes: The earthiness of the shiitake mushrooms and sweetness of the caramelized onions should balance the bitterness of the stout. Caramelizing the sugars of the meat through browning adds sweetness.