Guinness Braised Brisket

To honor St. Pattys day I thought I'd make a brisket. But to go a step further I decided to braise it in Guiness and Irish whiskey (I got this idea from the FN). After browsing a few recipes, I decided to not follow one but go at in on my own. It was so hard to wait for this. Chad and I were starving by the time dinner was ready, it took about 3 hours for this 2.45lb brisket to get nice and tender. It was well worth the wait, but I wouldn't classify this as a weeknight meal unless you don't mind eating a little later (we like to eat at 7ish).

I made a simple gravy with the pan drippings and a flour and water slurry. It made a great addition to the whole dish.

Guiness Braised Brisket

1 2-3 lb brisket

flour for dredging

salt and pepper for seasoning the meat

1 Tbs. canola oil

1 onion chopped coarsly

5 garlic cloves smashed

3 medium carrots peeled and roughly chopped.

1 sprig rosemary

2 tsp. whole allspice

2 tsp. caraway seeds

2 bottles guiness

1/3 cup Irish Whiskey

Salt and pepper for seasoning

Preheat oven to 325

Bring brisket to room temperature and season liberally with salt and pepper. Dredge in flour and shake off excess. Heat oil in a large cast iron skillet (or dutch oven) over med. high heat. Sear meat on both sides 4-5 minutes each until you get a nice brown crust. Add beer and whiskey (stand back when you do this) and the rest of the ingredients except carrots. Bring to a simmer cover tightly and put in oven for 2 1/2-3 1/2 hours, or until tender (add carrots the last 45 minutes). Take brisket out of pan and let rest covered with foil for 10 minutes.

To make the pan gravy:

Heat remains in the pan over low heat and bring to a simmer. Add 1/2 cup water and a flour and water slurry. Stir vigorously with a whisk until it all comes together and continue to simmer for a few minutes longer. Spoon over sliced brisket.