LANSDOWNE BRAISED BEEF BRISKET WITH HORSERADISH SAUCE & PICKLED ONIONS

LANSDOWNE BRAISED BEEF BRISKET WITH HORSERADISH SAUCE & PICKLED ONIONS image

Yield 6

Number Of Ingredients 15

1 large or first-cut beef brisket,(look for meat of even thickness, avoid brisket with a tapered tip) about 5½ to 6 pounds, with ½-inch fat-cap (brisket can get dry without protective fat-cap, and fat-cap also provides flavor).
Remove from refrigerator 2 hours before cooking.
Season with;
2 tbsp coarse kosher salt
3 tbsp fresh thyme leaves
2 crumbled bay leaves
10 peeled and smashed cloves of garlic
2 tsp crushed red-pepper flakes
1½ tbsp cracked black pepper
4 tbsp olive oil
2 medium onions, roughly chopped
3 medium carrots, roughly chopped
¼ cup balsamic vinegar
22 oz Crispin Lansdowne Irish Stout Yeast unfiltered hard cider
4 cups beef stock

Steps:

Preheat oven to 325F - Weigh Lamb and calculate final cooking at 12 min/Lb for Medium-Rare, and 15 min/Lb for Medium. - Place a lidded large roasting pan over 2 burners at high heat for 2 min - Add 3 tbsp olive oil and wait a minute - Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown - 8 minutes/side - Once both sides are browned, remove brisket, reduce heat to med-high - Add remaining olive oil & vegetables to pan & cook until caramelized, 8 - 10 min - Stir often with a wooden spoon, scrape up crusty bits - Turn-off heat, add balsamic vinegar & then Crispin Lansdowne - Turn heat back up to medium-high and reduce liquids by about a quarter. - Add beef stock & bring to boil over high heat - Return brisket to pan, settling it so veggies surround meat - Stock should come to the top of the brisket. Add more stock if necessary - Cover pan tightly & Braise in oven for 4 hrs -If fork slides in easily, brisket is done. If meat resists, cook another 15 minutes. Do not let it dry out - Turn up heat to 400F - Transfer brisket to a baking sheet, and return to oven until top is crispy - about 20 minutes - Strain braising juices into a saucepan and skim the fat. - Let meat rest 10 minutes after it comes out of the oven - Place on a cutting board and slice thinly, against the grain - Serve with mashed potatoes. - Plate meat, spoon braising juices over meat, add dollop of horseradish cream. - Top with pickled onions