One Pot Cherry Beer Brisket

Rich and comforting, this cherry beer brisket is melt-in-your-mouth soft and only uses one pot!

Fall is here!

At least, according to the calendar. The weather here definitely hasn't gotten the memo.

Despite that, I'm still going to post a delicious fall-ish (autumnal?) recipe.

I mean, we're changing the clock this weekend, and that has to count for something.

So, in the spirit of a season technically here, I present an incredible one-pot tummy-warming braised brisket recipe.

If you read the title (I hope you did) you noticed that this recipe contains beer.

Stout beer to be precise.

Which I guess must be a manly sort of beer with a rather intense flavor***, because the guy behind the checkout counter had quite an enjoyable time making immense fun of me and my purchase. (It’s not my fault they only sell them in 6 packs!🙈)

***Or so I’m told. I’ll happily braise my meat in it, but I’ll never actually drink it. *Shivers in disgust.*

Then, to add insult to injury, he didn’t card me! Well, then. There went any hope that I look younger than I am.

Embarrassing story aside, this succulent stout braised brisket is perfect for these nippy fall nights. The cherry and stout pair perfectly with each other thanks to the common compounds that they share. (Benzaldehyde, Furaneol and more, for all the other curious food nerds out there).

It’s also melt-in-your-mouth soft and only uses one pot, making it perfect to serve oven to table.

I like serving it with mashed potatoes or rice. And save those leftovers, a post on reusing them is coming soon!

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One Pot Cherry Stout Brisket

Equipment:

• 6 qt Dutch oven

• Potato masher

Ingredients:

• 2 lb 2^nd cut brisket, see note

• 3 tbsp oil

• Salt and pepper, to taste

• 1 medium onion, finely sliced

• 3 cups frozen pitted cherries

• 2 cloves fresh garlic

• 2 tbsp brown sugar

• 2 ¼ cups beef broth

• 2 ¾  cups Stout beer (two 11.2 oz bottles)

Directions:

1. Preheat oven to 300^o.

2. Heat oil in a 6 qt Dutch oven over medium heat

3. Season brisket on both sides with salt and pepper, then sear in the Dutch oven for 5 minutes on each side, until a crust forms.

4. Remove meat from Dutch oven and set aside.

5. Lower heat to low, and add the onion to the fat in the Dutch oven. Cover pot and sauté until onion softens.

6. Add the cherries, garlic, brown sugar, and salt and pepper to taste. Cook covered, until cherries are soft and mixture just comes to a boil. Using a potato masher, mash down the cherries to break them up.

7. Add the beef broth and beer, and mix to combine.

8. Lower seared meat into the broth mixture.

9. Cover the Dutch oven, and place into the oven. Cook meat for 4 hours, until soft.

10. Either serve fresh, or allow to cool before slicing and reheating.

Note: This recipe also turns out amazing with a 2 lb French Roast or London Broil

Smacznego!

Chaya