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beer braised brisket
dinner

beer braised brisket with crème fraîche mashed potatoes

Prep Time: 20 minutes
Cook Time: 3 hours
Makes: 6 servings

Ingredients

  • Beer Braised Brisket
  • 3 1/2 lbs Brisket cut into 2.5x2.5" cubes
  • 3 tablespoons flour
  • 2 teaspoons paprika
  • 2 tablespoons canola or other neutral oil
  • 1 yellow onion diced large
  • 2 leek stalks sliced, white and light green parts only, rinsed
  • 2 lbs petit carrots peeled and cut in half lengthwise (or 3 large carrots, peeled and chopped)
  • 8 cloves garlic peeled
  • 2-12 oz dark beers poured into a measuring cup and let sit until mostly flat
  • 2 cups beef broth
  • salt and freshly ground pepper
  • chopped chives for garnish
  • Crème Fraîche Mashed Potatoes
  • 3 lbs. yukon gold potatoes diced (peeled or not peeled, it's up to you)
  • 1 stick 4 oz unsalted butter, cut into pieces
  • 8 oz crème fraîche or sour cream if substituting
  • 1/4 cup heavy cream
  • salt and freshly ground pepper

Instructions

  • Preheat an oven to 375 degrees F. In a heavy bottomed dutch oven or braiser, heat oil over medium-high heat. Toss cubes of brisket with salt, pepper and paprika, and then the flour. Mix until evenly coated. Working in batches, sear the pieces of brisket until deep brown on all sides. Transfer to a plate. Add the onions and leeks to the pot, adding a little more oil if necessary. Cook, stirring occasionally, until onions are soft and have picked up some of the brown bits on the bottom of the pot (from searing the beef).
  • Add beef back to the pot and nestle into the onions. Arrange cloves of garlic around the meat and evenly disperse carrots. Add beer and bring to a simmer. Simmer for 5- 10 minutes to remove all the alcohol. Add the beef broth to the pot, cover with a lid and place in the oven for 2 hours. Uncover the pot and cook for another 45 min to 1 hour, until beef is tender and browned. If beef still isn't tender, cook for another 30 minutes. Remove from the oven and season the broth to taste with salt and pepper.
  • To make the mashed potatoes, cover the cubed potatoes with cold water in a large enough pot with 1 tablespoon salt. Bring to a boil and cook until potatoes are fork-tender. Drain potatoes in a colander and return to the pot they were boiled in. Depending on your preference for texture, you can either use a potato masher or a small hand-held mixer (this is what I use). Use the mixer or the masher to break up the potatoes. Add the butter, heavy cream, and crème fraîche while the potatoes are still hot. Mix until smooth (don't overmix or the potatoes will be gluey). Season to taste with salt and pepper.
  • To serve: portion mashed potatoes into large bowls, top with braised brisket, veggies, and braising liquid, garnish with chopped chives.