Beer Braised Beef Brisket Recipe

Beer braised beef brisket recipe.

Cubed beef brisket with beer, homemade Dijon mustard, and vegetables. Very delicious! Do you like to prepare braised beef? Please read how to cook Beer Braised Corned Beef with Whiskey Mustard Glaze

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makes 4 servings

Ingredients: 1/3 cup (80 ml) olive or salad oil, 2 garlic cloves, peeled and sliced, 4 diagonal slices French Bread, cut into 1/2-inch (1.25 cm) thick, 4 beef eye round steaks, cut into 1-inch (2.5 cm) thick, 1 2 oz (60 ml) can anchovy fillets, drained, 1 tablespoon Worcestershire sauce, 1 teaspoon freshly squeezed lemon juice, 1/4 teaspoon dry mustard, water,1 tablespoon all-purpose flour, chopped fresh parsley for garnish

Instructions: In 10-inch (25 cm) nonstick skillet, heat oil over medium heat. Add sliced garlic and cook until browned. Discard garlic and transfer to a plate. Spoon all but 1 tablespoon cooking oil into a small bowl.

In remaining oil, cook French bread until golden on both sides. Add a little more garlic-flavored oil if needed. Remove cooked bread and transfer to a large platter. Using the same skillet, over medium-high heat, heat remaining garlic-flavored oil. Add beef steaks and cook until well browned on both sides.

Meanwhile, mince canned anchovies to make 1 tablespoon. Stir minced anchovies together with Worcestershire sauce, lemon juice, mustard, and 1/3 cup (80 ml) water to browned steaks. Increase heat to high and bring mixture to boil.

Reduce heat to low, cover skillet with a lid and simmer for 1¼ hours or until steaks are fork tender, turning once. Place one cooked steak on each piece of toasted French bread and keep warm. In a small mixing bowl, combine all-purpose flour and 1/4 cup (60 ml) water. Blend until flour dissolved. Stir flour mixture into hot liquid in skillet. Cook, stirring over medium heat until thickened. Spoon some sauce over steaks and pass the remainder in a sauce boat. Garnish with fresh parsley and remaining anchovies.

Beer Braised Beef Brisket Recipe

Ingredients

• 1½ tablespoons vegetable oil
• 1 cup chopped onion
• 1 cup sliced carrots
• 2 tablespoons all-purpose flour
• 1½ cups (370 ml) light beer
• 1 tablespoon Dijon-style mustard
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried thyme leaves
• 5 oz (150 g) pared all-purpose potato,thinly sliced
• 1/2 pound (240 g) cubed cooked beef
• 1/2 teaspoon browning sauce
• freshly ground black pepper

Method