If you're a busy cook, you will especially like this beef recipe because it cooks in the oven or slow cooker with little supervision. Serve the slow-simmered brisket right from the pot on the first night, then slice it onto country bread for magnificent sandwiches the next day.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
marinate:
12 hrs
bake:
3 hrs
stand:
15 mins
total:
15 hrs 45 mins
Servings:
6
Yield:
6 to 8 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • One night before cooking brisket, trim fat from brisket. Pat the brisket dry with paper towels. Sprinkle meat with salt and black pepper. Transfer brisket to a stainless-steel, enamel, or nonstick 6- to 8-quart Dutch oven. Add broth, stout beer, onions, thyme, garlic, and bay leaf. Cover with lid; marinate in refrigerator overnight.

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  • Preheat oven to 325°F. Place Dutch oven with meat over high heat; bring to boiling. Cover Dutch oven and transfer to oven. Bake for 1 hour; stir in mushrooms. Cover and bake for 2 to 2 1/2 hours more or until meat is tender. Remove Dutch oven from oven; uncover. Let stand for 15 minutes. Stir in parsley.

  • Transfer the brisket to a cutting board; slice the meat across the grain. For sauce, skim fat from cooking liquid. Discard bay leaf. Bring mixture in the Dutch oven back to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency. Season with additional kosher salt and freshly ground black pepper. Serve the meat on toasted bread and top with mashed potatoes; spoon sauce over all.

*Tip:

You can use other liquids instead of stout. Try 1 1/2 cups of other types of beer, white wine, dry red wine, or broth. Two cups sliced carrots, parsnips, turnips, and/or potatoes can be added with, or substituted for, the mushrooms. One pound frozen pearl onions can be used in place of the red onions. Substitute the thyme with other fresh herbs or dried herbs, such as oregano or rosemary.

Nutrition Facts

480 calories; fat 15g; cholesterol 137mg; saturated fat 5g; carbohydrates 28g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 53g; vitamin a 119IU; vitamin c 9.9mg; thiamin 0.4mg; riboflavin 0.7mg; niacin equivalents 0.9mg; folate 2.8mcg; vitamin b12 4.9mcg; sodium 566mg; potassium 1069mg; calcium 62mg; iron 5.8mg.
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