Thanks for subscribing! Please check your email for further instructions.
By Anthony Salemme, contributing chef
As the cooler weather sets in this is true comfort food especially for a Sunday dinner…
2 1/2 – 3 pound beef brisket
1 12-ounce Pumpkin ale
1 medium onion, peeled cut into discs
6 carrots, peeled left whole
1 14-ounce can chopped tomatoes
1 Tablespoon tomato paste
3 Tablespoons brown sugar
2 Tablespoons Dijon mustard
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper
2 teaspoons Kosher salt
1 Tablespoon butter
The day before
Make a rub with the brown sugar, tomato paste, mustard, smoked paprika, garlic powder, cumin coriander and pepper. Spread all over the brisket. Place the meat in a zip lock bag and refrigerate overnight. Next day in a shallow roasting pan heat the butter and add the brisket fat side down to begin the browning process. This will take about 10 min to brown on each side. Remove brisket from pan.
Place the onion slices in the middle of the pan the put the brisket over the onions and scatter the whole carrots around the meat, pour in the tomatoes and the pumpkin ale sprinkle salt over everything. Cover pan with foil and slow cook in the oven at 300f for about 4 hours until fork tender. Let rest for 30 minutes before slicing.
Serve with rosemary chive mashed potatoes and the braised carrots and pan sauce.
Rosemary Chive Mashed Potatoes
2 pounds russet potatoes, peeled, cut into chunks
2 Tablespoons chives, chopped fine
1 Tablespoon rosemary, chopped fine
6 Tablespoons butter
2 cloves garlic, minced
1 ¼ cup buttermilk
Salt and pepper
Boil the potatoes in salted water for 12 -14 minutes until tender. Drain. Mash with a potato masher and then add remaining ingredients and stir until well combined.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com