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Peggy Trowbridge Filippone

Beer Braised Brisket Recipe

By October 2, 2011

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Brisket is one of the most flavorful cuts of beef, but it takes a long cooking method, such as braising, to break down the tough fibers and make it tender. In this version, the braising liquid is beer, and it creates a most flavorful gravy. If necessary, chicken or turkey bacon may be substituted for pork bacon. Please do use all the specified garlic. The cooked whole cloves become nutty in flavor, and you may well find yourself adding more each time you make it. Your family is sure to enjoy this comfort food favorite.

Beer Braised Brisket Recipe
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Comments

November 18, 2008 at 6:39 pm
(1) Charge controller says:

My wife being half Irish likes to have cornbeef and cabbage on Saint Patty’s day. We/I have only had the cornbeef boiled in water along with the cabbage.
The beer braised brisket sounds wonderful and I will be making it soon. The forty garlic cloves might be a turn off for my wife, but not for me.

Thank you very much

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