Ingredients

  • ½ cup apple cider vinegar
  • 4½ to 5 pounds beef brisket
  • ½ cup beef stock
  • 1 – 12 ounce beer at room temp
  • 2 tablespoons black pepper
  • 1 carrot, cut in half lengthwise, the into 1? chunks
  • 4 celery stalks, cut into thirds
  • 1 jalapeno, seeded and chopped
  • 2 leeks, white and light green parts only, cleaned and cut into thirds
  • 1 onion, coarsely chopped
  • ½ teaspoon red chili flakes
  • 5 large roma tomatoes, quartered
  • ¼ teaspoon salt
  • 2 shallots, quartered
  • 2 tablespoons sugar
  • 2 yellow onions, cut into 1? rings

Ready In 360 Minutes

Servings: 6

Cooking Instructions

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 25 minutes

Step 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.Sauce will keep for up to 3 weeks in the refrigerator in an air tight
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 25 minutes

Step 3

  • Preheat oven to 350 degrees F.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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • 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.Top brisket with onions, leeks, shallots, carrots, and celery.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 5

  • Mix the beef stock and ¾ cup chili sauce together.
  • INGREDIENTS:

Step 6

  • Pour over veggies and brisket. Cover pot and roast in the oven for 2 hours, basting every 30 minutes.
  • EQUIPMENT:
  • Length: 150 minutes

Step 7

  • Add your beer, recover the pot, and continue cooking for another 1½ hours. Keep basting that bad boy every 30 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 30 minutes

Step 8

  • Remove pot from the oven, and let everything sit {as is} at room temperature for 1 hour.Carefully take the brisket out of the pot and transfer to a cutting board.
  • EQUIPMENT:
  • Length: 60 minutes

Step 9

  • Remove the fat cap with a fork and discard.

Step 10

  • Remove the veggies from the pot and put them in a blender or food processor, puree until smooth.
  • EQUIPMENT:

Step 11

  • Pour pan juices into a gravy separator and let sit for 3 to 5 minutes to allow the fat to separate.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 12

  • 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.Slice the beef against the grain {diagonally} and top with pan sauce.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes