The Jealous Crumpet

A sweet little blog

Cooking with Craft Beer: Porter Braised Brisket Sandwich

4 Comments

Mmmmmm! Brisket is way better than Campbell's soup to stay warm.

Mmmmmm! Brisket is way better than Campbell’s soup to stay warm.

So this week every state in the US hit freezing level temperatures. Even Hawaii! Brrrrrr!

In southern states we are ill-equipped to deal with frigid weather, so people are pretty miserable.  Not Buffalo, New York, 7 feet of snow miserable, but still cold enough to complain loudly about it to whomever will listen.  To help us all get through what promises to be a chilly winter here is a recipe for a delicious and more importantly warm sandwich: the Porter Braised Brisket Sandwich.  It is made with craft beer, so you can sip on the leftovers and get toasty.

Singin' River Brewing Company

Singin’ River Brewing Company

This recipe was created by the super-talented Lily Plauché.  The recipe was originally posted in a craft beer article in NoAla magazine.

Singin' River Brewing Company

Singin’ River Brewing Company

The recipe features beer from Florence, Alabama brewery: Singin River Brewing.  The brewery was super fun, with excellent beer and super stylish decor.  It is an hour and a half drive for me, but well worth the trip.feature3

Porter Braised Brisket Sandwiches

Recipe by Lily Plauché

Serves: 8

The main purpose of the beer in this recipe is to tenderize the meat while providing another layer of flavor. Use the meat for these sandwiches, in quesadillas, or serve as a stew over potatoes or rice.

4 pounds beef brisket, trimmed, cut into 3-inch pieces

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

2 large carrots, peeled and chopped

2 celery ribs, chopped

1 medium onion, chopped

2 garlic cloves, smashed

1 cup Singin’ River Porter

1 tablespoon tomato paste

2 cups beef broth

8 sandwich buns

Slaw

1. Preheat oven to 300°F. Sprinkle brisket with salt and pepper. Heat oil in a large ovenproof Dutch oven over medium-high heat; add half of brisket, browning on all sides. Remove brisket and set aside. Brown remaining half of brisket in Dutch oven; remove and set aside.

2. Add carrots, celery, onion, and garlic to the pot; cook, stirring occasionally, 5 minutes or until lightly browned. Add beer, stirring to remove any browned bits from the bottom of the pot. Stir in tomato paste and broth. Return brisket to the pot, nestling it nicely into the liquid. Cover and bake until brisket is very tender and can easily be shredded with a fork, about 3 hours.

3. Shred brisket with 2 forks; serve the meat on buns topped with slaw.

Stay Warm!

Stay Warm with Beer!

Stay Warm with Beer!

 

 

 

Author: Sarah Bélanger

I am a freelance photographer and writer, working for various magazines, cookbooks and blogs. I love what I do, but I have a lot of restrictions depending on which brand and publication I'm working for. This blog gives me the opportunity to have fun. I'm also a pretty terrible cook, so this blog is forcing me to learn some kitchen skills, which is both thrilling and infuriating. I hope you enjoy reading the blog, half as much as I enjoy making it.

4 thoughts on “Cooking with Craft Beer: Porter Braised Brisket Sandwich

  1. That brisket looks so good, I want that sandwich. It’s been freezing here in NYC, by Monday it will be almost 70 degrees. Poor people in Buffalo,

  2. yum yum yummm! What is NOt to LOVE here???

  3. It was SO good. I didn’t make it myself, but I ate it and it was delicious!

    I know. I can’t believe 70 inches of snow! I grew up in Maine and even so that is inconceivably deep snow. Stay warm in the city. At least you are sheltered from the snow.. a bit.

  4. Mmmmm I looove recipes with beer….even if I am allergic to gluten….now and then I have to try some….yours will be my next reason to be a bad girl… 😜

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