Ingredients

1 large or first-cut beef brisket,(look for meat of even thickness, avoid brisket with a tapered tip) about 5½ to 6 pounds, with ½-inch fat-cap (brisket can get dry without protective fat-cap, and fat-cap also provides flavor).

Remove from refrigerator 2 hours before cooking.

Season with;

2 tbsp coarse kosher salt

3 tbsp fresh thyme leaves

2 crumbled bay leaves

10 peeled and smashed cloves of garlic

2 tsp crushed red-pepper flakes

1½ tbsp cracked black pepper

4 tbsp olive oil

2 medium onions, roughly chopped

3 medium carrots, roughly chopped

¼ cup balsamic vinegar

22 oz Crispin Lansdowne Irish Stout Yeast unfiltered hard cider

4 cups beef stock

Preparation

Preheat oven to 325F

  • Weigh Lamb and calculate final cooking at 12 min/Lb for Medium-Rare, and 15 min/Lb for Medium.
  • Place a lidded large roasting pan over 2 burners at high heat for 2 min
  • Add 3 tbsp olive oil and wait a minute
  • Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown - 8 minutes/side
  • Once both sides are browned, remove brisket, reduce heat to med-high
  • Add remaining olive oil & vegetables to pan & cook until caramelized, 8 - 10 min
  • Stir often with a wooden spoon, scrape up crusty bits
  • Turn-off heat, add balsamic vinegar & then Crispin Lansdowne
  • Turn heat back up to medium-high and reduce liquids by about a quarter.
  • Add beef stock & bring to boil over high heat
  • Return brisket to pan, settling it so veggies surround meat
  • Stock should come to the top of the brisket. Add more stock if necessary
  • Cover pan tightly & Braise in oven for 4 hrs -If fork slides in easily, brisket is done. If meat resists, cook another 15 minutes. Do not let it dry out
  • Turn up heat to 400F
  • Transfer brisket to a baking sheet, and return to oven until top is crispy - about 20 minutes
  • Strain braising juices into a saucepan and skim the fat.
  • Let meat rest 10 minutes after it comes out of the oven
  • Place on a cutting board and slice thinly, against the grain
  • Serve with mashed potatoes.
  • Plate meat, spoon braising juices over meat, add dollop of horseradish cream.
  • Top with pickled onions