Now we’ve been graced with some summer-like temperatures so far this spring, but it IS Minnesota, after all.Some of our weirdest snowfalls have occurred in April and May.Yet even without the notion of flakes on the ground, a springtime day where the temp only makes it up to fifty or so makes for a good excuse to align a dinner plan with the return of a little “comfort food.”And nothing defines those two words quite like braised meats and veggies. Especially made with and accompanied by the delicious Marigold from our Craftapped partners at Lakes & Legends Brewing Company in Minneapolis.
The Marigold is an immensely drinkable brew with some nice apple hints that taste great in this recipe – and with this recipe, and an overall flavor and texture that belie its higher alcohol content. Pick up two growlers, as you’ll be using four cups in the dish. And since the braising takes some time, that opened container will be drained by mealtime. C’mon, you know it will.
Ingredients
2-3 lbs. flat cut beef brisket, fat trimmed
2 tsp. ground cumin
2 tsp. sweet Hungarian paprika
1/2 tsp. dried thyme
1-1/4 tsp. kosher salt, divided
1 T. olive oil
4 cups Lakes & Legends Marigold Ale
2 cups low sodium beef broth
2 cloves garlic, sliced thin
4 medium sized carrots, peeled and cut diagonally into 2-inch pieces
4 celery stalks, cut diagonally into 2-inch pieces
2 medium sized onions, each cut into six wedges (12 total)
3 medium sized Yukon Gold potatoes, skin on and cut into 1-inch pieces
2 T. all-purpose flour
1/2 cup cold water
freshly ground pepper
Directions
Remove brisket from refrigerator and let it sit in its wrapper on the counter for an hour.
When brisket is ready, in a small bowl, combine the cumin, paprika, thyme and 1-tsp. of the salt. Use as a rub and spread evenly over both sides of the brisket. Wrap tightly in clear plastic wrap and let sit on the counter for an additional 30-minutes.
Preheat oven to 325-degrees. Heat a Dutch oven over medium-high heat. Add oil and swirl around bottom. Add brisket and cook 3-5 minutes on each side, or until browned. Remove brisket. Slowly add Lakes & Legends Marigold and bring to a slow boil, scraping any brown bits from the bottom of the pan. Add beef broth and garlic and return to a boil. Return brisket to the pan, cover and cook for two hours in the oven. Turn the brisket over, and return to the oven for an additional two hours. Once again, turn the beef over, then add all the vegetables. Cook for another hour or until the brisket is tender.
Remove the brisket and vegetables from the Dutch oven using a slotted spatula and/or slotted spoon. If you don’t have one or the other, just carefully remove the beef so it all stays together, and get the veggies out so the liquid drains off of them.
Skim any visible fat from the cooking liquid and toss. Bring the liquid to a boil over medium-high heat, and in the meantime combine the flour and water thoroughly in a small bowl. Add flour mixture to the cooking liquid, stirring constantly and blending until it’s a smooth gravy. Return to a boil and keep stirring another couple of minutes to thicken. Add the remaining salt and a couple twists of fresh pepper from a mill. Serve the sauce with the beef and vegetables.
I eat mine out of a bowl, as the whole final dish is more akin to stew. Sop up any gravy with fresh buns or bread. Drink more Lakes & Legends Marigold along the way, of course. Aren’t you glad you followed my “two growler” advice? You’re welcome.