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Beef Brisket Braised in Coonawarra Pale Ale
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Category beef, braised, brisket
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Recipe for: servings
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Ingredients
 
16
kg
Beef Brisket
16
pc
Onions
16
pc
carrots
8
pc
Leeks
16
pc
Tomatoes
16
pc
Bay leaf
8
btl
Stubby Coonawarra Pale Ale
16
pc
Chillies
2 1/3
dl
Sugar, brown
16
pc
Thyme, sprigs
4
cl
Sea salt
4
cl
Pepper
16
pc
Garlic, cloves
2 1/3
dl
Cornflour
2 1/3
dl
Water
 
Procedure
 
1. Trim the fat from the brisket but do not remove all of it.
2. In a baking tray add the onions, tomatoes, leeks, carrots, bay leaves and brisket fat side up.
3. Add the cornflour to the water and mix well.
4. Combine the cornflour mix, beer, chillies, sugar, thyme, salt, pepper, garlic and pour over the brisket.
5. Cover very tightly with aluminum foil and baking paper.
6. Braise for 4-5 hours on low heat.
7. Check every hour after 2 hours.
8. Add stock if the braise is becoming too dry.
9. When serving, slice against the grain.
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