Brisket Braised in Beer
3 thinly sliced onions
6 boiling potatoes, cut into 1-inch pieces
4 slices chopped bacon
4 (12 ounces each) bottles beer (not dark)
2 Tbsp unsalted butter, softened but not melted
6 carrots, cut crosswise into 1 1/2-inch pieces
2 Tbsp all-purpose flour
2-1/2 pounds brisket
1 large peeled rutabaga, cut into 1/2-inch pieces
1/2 cup minced fresh parsley
Preheat oven to 350 degrees F.
Cook bacon in an ovenproof kettle over moderate heat, stirring, until crisp. Transfer to paper towels and drain.
Pour off all but 2 Tbsp fat from bacon. Pat brisket dry and season with salt and pepper. Heat the bacon fat over medium-high heat until it is hot but not smoking. Add the brisket to the kettle and brown. Transfer to a platter.
Add onions to kettle and saute until golden. Add bacon, brisket and beer. Bring beer to a boil. Cover kettle and braise in oven for two hours. Stir in rutabaga chunks, carrots and potatoes and braise 45 minutes longer, or until vegetables are tender. Transfer the brisket and vegetables with a slotted spoon to a plate. Cover and keep warm.
Blend 2 Tbsp butter and 2 Tbsp flour and set aside. Bring braising liquid to a boil and reduce to about 3 cups. Gradually whisk in flour-butter mixture. Simmer for 3 minutes. Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and serve.
Yield: 6 to 8 servings