Tired of the same old brisket recipe? Give this traditional dish a modern spin with a recipe featuring the kick of wasabi and the tenderizing power of beer.
Need a break from the boring? Serve this delicious dish instead of plain brisket to bring back the sweet sounds of “ooo” and “aah” (not to mention a well-placed “mmm”) during your next Sunday dinner.
Beer-braised brisket & root vegetables recipe
Serves 6 – 8
- 3 tablespoons vegetable oil
- 1 (3 – 4 pound) beef brisket (do not trim the fat)
- Steak seasoning / rub
- 1 cup baby carrots
- 1 onion, thinly sliced
- 4 – 5 cloves garlic, chopped
- 1 parsnip, peeled and cut into chunks
- 1 turnip, peeled and cut into chunks
- 10 small new potatoes, unpeeled and cubed
- 1 (12 ounce) can or bottle of beer
- 2 teaspoons onion soup mix
- Creamy wasabi horseradish sauce
- Preheat the oven to 350 degrees F while bringing the oil to medium heat on the stove in a large (oven-proof) pot.
- Season both sides of the meat with the steak seasoning, then sear it on the stovetop on both sides. This should take around five minutes — you’ll know when it’s done because it will stop sticking to the pot.
- Add the carrots, garlic, parsnip, turnip, potatoes and onion. Pour the beer over the meat and veggies (add a cup or so of water so the liquid comes at least three-quarters of the way up the meat) then sprinkle in the onion soup mix.
- Cover the pot and place it into the preheated oven, cooking it for around 3 hours or until done.
- Allow the meat to cool outside the oven, then put it in the refrigerator to cool over night.
- Slice the meat thinly the next day (go across the grain!) and reheat as much of the meat and vegetables as you’d like to eat. Top them with the wasabi horseradish sauce and serve.