Big Sound Braised Beef Brisket


This was my entree for the beer dinner we had last week and it turned out amazing. It's beef brisket braised for four hours with Big Sound Scotch Ale from Cigar City. I don't know if it was the Big Sound or what but it was just so rich and tasty. Once again, I did not remember to write down the amounts of everything I put in it. I suck at doing that. I guess it is a bit of a shame because I think it was as perfect as it could be. (Oh well, I try to encourage people to use recipes more as suggestions anyway.) But just add a bit of all these ingredients and it will definitely turn out great.

Here's what you'll need:

beef brisket
mustard
brown sugar
garlic powder
Worcestershire sauce
soy sauce
salt
pepper
onion
tomatoes
mushrooms
Big Sound Scotch Ale (or other beer)
beef bouillon
carrots
flour

Rub the brisket with soy sauce, mustard, salt, pepper, and garlic powder. Heat some oil in a large pot and brown the brisket on both sides on high heat. Chop the onion, tomatoes, and mushrooms into a few pieces. Add the rest of the ingredients to the pot, including some more soy sauce. Use the first half of the beer at the beginning and then add more a few hours in. Cook for about four hours until very tender. You can add the mushrooms a few hours into it if you don't want them to be all mushy. Taste it as you go along and adjust it until it's just right. At the end I took out the brisket and added flour to the broth in the pot to make it a little thicker. That way you can pour it on top of your brisket and get the most out of all those flavors. Serve with mashed potatoes or veggies.

Here is a terribly blurry picture from the beer dinner. (The one at the top of the page was from when I practiced before the dinner.)