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"Bring It On" Beef Brisket

Prep Time 15 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours
Servings 6 to 8
Author From Guy Fieri Food

Ingredients

  • 4 1/2 to 5 pounds beef brisket
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 2 yellow onions cut into 1? rings
  • 2 leeks white and light green parts only, cleaned and cut into thirds
  • 2 shallots quartered
  • 1 carrot cut in half lengthwise, the into 1? chunks
  • 4 celery stalks cut into thirds
  • 3/4 cup Chili Sauce {recipe below}
  • 1/2 cup beef stock
  • 1 – 12 ounce beer at room temp {Guy recommends a pale ale. I went with a medium bodied lager.}

Chili Sauce: {makes 1 1/2 cups}

  • 5 large roma tomatoes quartered
  • 1 onion coarsely chopped
  • 1 jalapeno seeded and chopped
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon red chili flakes

Instructions

Chili Sauce:

  1. Put all ingredients in a medium sauce pan and bring to a boil over medium-high heat. Reduce heat, and cook at a strong simmer for 25 to 30 minutes, stirring occasionally. Sauce will thicken and veggies will become tender.
  2. Transfer sauce to a blender and pulse until pureed. Return sauce to saucepan. Reduce heat slightly and cook sauce at a simmer for another 25 to 30 minutes, stirring occasionally.
  3. Sauce will keep for up to 3 weeks in the refrigerator in an air tight

Brisket:

  1. Preheat oven to 350 degrees F.
  2. Rinse the brisket and pat dry. Season both sides with salt and pepper, then give your beef a good rub down to get the spices into the meat. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear both sides of the brisket for about 3 to 4 minutes, starting with the fat side down first.
  3. Top brisket with onions, leeks, shallots, carrots, and celery. Mix the beef stock and 3/4 cup chili sauce together. Pour over veggies and brisket. Cover pot and roast in the oven for 2 hours, basting every 30 minutes.
  4. Add your beer, recover the pot, and continue cooking for another 1 1/2 hours. Keep basting that bad boy every 30 minutes.
  5. Remove pot from the oven, and let everything sit {as is} at room temperature for 1 hour.
  6. Carefully take the brisket out of the pot and transfer to a cutting board. Remove the fat cap with a fork and discard.
  7. Remove the veggies from the pot and put them in a blender or food processor, puree until smooth. Pour pan juices into a gravy separator and let sit for 3 to 5 minutes to allow the fat to separate. Pour the pan juice and pureed vegetables back into the pot and cook over low heat for 5 to 8 minutes until warmed through. Season with salt and pepper as needed.
  8. Slice the beef against the grain {diagonally} and top with pan sauce.