This tender brisket strays from your grandmother's recipe with the addition of kale, kielbasa, and beer.
things you'll need.
1 1/2 pounds Brisket (butterflied and lightly pounded)
4 ounces Kale (tough center ribs removed)
freshly ground Black Pepper
1/2 large Carrot (peeled and cut into matchsticks)
1/2 large Parsnip (peeled and cut into matchsticks)
8 ounces Kielbasa (cut into matchsticks)
3 tablespoons Extra Virgin Olive Oil
1 Onion (halved)
3 whole Garlic cloves
1 12 ounce Beer
3 cups Beef Stock
Salt and Pepper to taste
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 1/2 pounds Brisket (butterflied and lightly pounded) Kosher Salt
instructions Season the brisket with salt. Cover and refrigerate overnight.
ingredients 4 ounces Kale (tough center ribs removed)
instructions Preheat the oven to 350 F. Bring a large stockpot of water to a rolling boil. Add salt until the water tastes seasoned. Have ready a bowl of ice water. In small batches, blanch the kale leaves in boiling water for just 10 seconds. Use a slotted spoon to move the kale from boiling water to the ice bath to stop the cooking. Drain the kale, squeezing it to remove as much water as possible.
ingredients freshly ground Black Pepper 1/2 large Carrot (peeled and cut into matchsticks) 1/2 large Parsnip (peeled and cut into matchsticks) 8 ounces Kielbasa (cut into matchsticks)
instructions Season the meat on both sides with black pepper. Arrange a layer of kale over the entire brisket, being sure to leave a 1/2-inch border on all sides. Arrange the carrot, parsnip and kielbasa in a line down the center of the brisket. Roll the meat as tightly as you can, tying it off with kitchen twine in 5 places to secure it.
instructions Heat a large dutch oven over medium-high heat with a few tablespoons of olive oil. Sear the stuffed brisket on all sides until caramelized, about 4 minutes per side. Add the onion and garlic. Deglaze with the beer and once reduced by half, add the beef stock.
ingredients Salt and Pepper to taste
instructions Bring to a simmer, cover and then place in the oven. Cook 1 1/2-2 hours, or until tender. Remove from oven and allow to rest 15 minutes before slicing.