Easy recipe and dish but time consuming. Great Sunday meal! Serve with any sides you would like. Natalia served with buttered egg noodles and parsley.
Brisket (4 – 5 pounds approximately)
2 thick slabs of bacon
3 Spanish onions
Whole head of garlic
6 sprigs of thyme
4 Bay Leaves
2 Bottles of Dark Beer (not flavored – like Guinness)
Half Bottle of Red Wine
1 Glass of Tawny Port (8oz)
Salt & Pepper
Butter – 1 tbsp.
Balsamic Vinegar (if you don’t have this you can use Apple Cider Vinegar)
Season the brisket well with salt & pepper. Sear the seasoned brisket in either duck fat or bacon fat on high heat in a sauté pan to get a nice crust on it. Once you have seared the brisket remove it from the pan and place to the side.
Now add the slabs of bacon and the 3 onions that you have sliced into wedges into the sauté pan. Let that sauté for 5 minutes while stirring. Then add the head of garlic – first slice in half. Let everything caramelize which will take about 20 minutes.
Then add brisket back to the pan right on top of the onions and garlic. Add the beer, wine and port to the pan. Stir to incorporate all. Add the baby leaves and thyme by tucking under all. Add a little more salt and pepper to taste. Add a tablespoon of butter on top of brisket.
Cover tightly with foil and roast for 3 and a half hours at 375 degrees. When done remove the brisket and let rest for half hour. Now slice brisket, add 1 tbsp of balsamic vinegar to the sauce and stir, then put sauce over brisket and serve with your choice of sides.
Natalia says that the last minute addition of balsamic vinegar to the sauce right before serving brightens the dish after braising for several hours.