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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 (8-10 lb) brisket
6-8 bay leaves
1/4cup black pepper
1 head garlic
4 tbsp. thyme
2 (12 oz) bottles dark beer
2 cups beef broth
1 lb sliced mushrooms
4 medium onions sliced
Trim the fat from the brisket and place in a roasting pan fat side up. Cover the top of the brisket with the herbs and spices. Add to the pan the beer and the beef broth. Cover with foil and bake for 4 -5 hours.
In a skillet, saute the onions and the mushrooms. Remove the brisket from the broth and cut into 3 inch chunks. Skim off any fat. Add the saute to the broth and adjust the seasoning. Shred the brisket with two forks and add back to the broth.
Reheat in the oven or stove top.
You can also thicken slightly the broth with a cornstarch slurry.
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 (8-10 lb) brisket
6-8 bay leaves
1/4cup black pepper
1 head garlic
4 tbsp. thyme
2 (12 oz) bottles dark beer
2 cups beef broth
1 lb sliced mushrooms
4 medium onions sliced
Trim the fat from the brisket and place in a roasting pan fat side up. Cover the top of the brisket with the herbs and spices. Add to the pan the beer and the beef broth. Cover with foil and bake for 4 -5 hours.
In a skillet, saute the onions and the mushrooms. Remove the brisket from the broth and cut into 3 inch chunks. Skim off any fat. Add the saute to the broth and adjust the seasoning. Shred the brisket with two forks and add back to the broth.
Reheat in the oven or stove top.
You can also thicken slightly the broth with a cornstarch slurry.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.