Braised Brisket with Beer & Onion Sauce

Chef Jamie Kennedy of Jamie Kennedy Wine Bar in Toronto, Canada, creates "innovative dishes that honor the legacies that inspired them." In his version of braised beef brisket, the meat is slowly cooked in a sauce of lager beer, chopped tomatoes and onions until fork-tender.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Braised Brisket with Beer & Onion Sauce
Review 1 for Braised Brisket with Beer & Onion Sauce
5 out of 5
5 out of 5
LadyV
,Portland
,OR
November 4, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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My Boyfriend Loved This!
November 4, 2012
This is easy and so good! I substituded rice rather than mashed pototos. Just a tip: after removing the meat from the oven to let rest, I placed the dutch oven full of the tomato sauce on the stove top, turned up the heat for 5 mins and added heavy cream. The tomato gravy/sauce was perfect on top of the meat and rice. I highy recomend trying this recipe! Perfect for something a bit special on the weekend!
Review 2 for Braised Brisket with Beer & Onion Sauce
5 out of 5
5 out of 5
jerseygal1
Spring Lake, NJ
August 4, 2010
Would You Recommend? Yes
0points
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Second-Day Flavor Right from the Oven!
August 4, 2010
I made the Braised Brisket with Beer yesterday afternoon, fully expecting to overnight it in the fridge, since most briskets and pot roasts taste better the second day. Well, as I'm wont to do when carving meats, I nibbled and nibbled and just couldn't stop! The meat was ever so tender and infused with wonderful flavors that my husband and I sat down to eat then and there. We had no need to wait. This recipe is extremely easy, tasty, and reliable. It's a keeper.