Entree: Australia – Western Australia – Bunbury Beef Brisket (Slow-braised beef brisket in Bunbury regional style with ale and root vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs 30 min

Total 3 hrs 55 min

Ingredients

- 1 whole beef brisket, approx. 4.5 lb (2.0 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 ml) coarse salt
- 1 tsp (5 ml) black pepper
- 2 large (approx. 300 g) onions, sliced
- 3 medium (approx. 360 g) carrots, chopped
- 2 stalks (approx. 120 g) celery, chopped
- 4 cloves (12 g) garlic, minced
- 1 cup (240 ml) Australian ale or dark beer
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 tbsp (15 ml) brown sugar
- 2 sprigs fresh thyme
- 1 tbsp (8 g) corn starch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
- 1 tsp (5 ml) crushed native pepperberries or extra black pepper (optional)

Instructions

1. Preheat oven to 325°F (160°C). Trim excess fat from the brisket leaving a thin layer for flavor. Pat brisket dry and rub all over with salt and pepper.
2. Heat vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear brisket fat-side down, then on the other sides, until well-browned, about 4–5 minutes per side. Transfer brisket to a plate.
3. Add onions, carrots and celery to the pot and sauté until softened and beginning to brown, 6–8 minutes. Add garlic and cook 30 seconds more.
4. Stir in tomato paste and brown sugar, cook 1 minute, then deglaze with the ale, scraping up browned bits from the bottom. Add beef stock, Worcestershire sauce, bay leaves, thyme and crushed pepperberries if using.
5. Return brisket to the pot, fat-side up, so liquid comes about halfway up the meat. Bring to a gentle simmer on the stovetop.
6. Cover the pot and transfer to the oven. Braise at 325°F (160°C) for 3 to 3 1/2 hours, or until brisket is fork-tender. Alternatively, braise on low in a slow cooker for 6–8 hours.
7. Remove brisket to a board and let rest 15–20 minutes. Strain pan juices into a saucepan, skim fat if desired, and simmer. If a thicker gravy is desired, whisk the corn starch slurry into simmering juices until thickened.
8. Slice brisket thinly against the grain and serve with braising vegetables and the ale-beef gravy spooned over.