Comments on: Porter Braised Brisket

By: Josh

Josh — Fri, 23 Oct 2009 13:11:17 +0000

Wow your quick on the reply. Thanks for the info, I cooked it yesterday should be ready by tonight, I can't wait. Used Old Dominion Oak Barrel stout, which was recommended by my favorite bartender here and while it was hard not to drink it straight outta the bottle, I am looking forward to having it with my beef!

By: Nick

Nick — Fri, 23 Oct 2009 13:01:45 +0000

Hey Josh! Good point. Post updated. You add the brown sugar along with the bay leaf,Porter, etc for the braising liquid.

By: Josh

Josh — Fri, 23 Oct 2009 12:53:02 +0000

Hey,

Just a note that the "brown sugar" is listed in the ingredients section but I didn't see it used in the directions anywhere.

Making this and the biscuits this weekend… can't wait to try them!

By: Anne

Anne — Sun, 11 Oct 2009 17:29:53 +0000

Oh freaken yum! We are stuck with leftover homemade lasagna. I want this instead! Sniff, Sniff

By: Nick

Nick — Sat, 10 Oct 2009 10:00:09 +0000

@Kaitlyn. Yep I think you could… You'd have to have at least a 5 or 6 qt. crockpot. Also, I'm not sure it would get hot enough for the browning part so you may have to do that seperately. Then you could add the ingredients to the crockpot and you'd probably need to cook it longer than in the oven. Maybe 6-8 hours. I'm not a crockpot expert but that's what I'd do.

@Caleb. The honest answer is that I did it because the original recipe said to. I'm not sure at all why it makes a difference. My only GUESS is that as the onions cook, their moisture drips onto the brisket which flavors it directly. I'm not sure how much of a difference it makes though..

By: Chris

Chris — Fri, 09 Oct 2009 22:35:48 +0000

I remember watching a chili cook-off in which a contestant said using one or two prunes in their chili thickened and colored the sauce, but they removed them at the end. Maybe that helped here?

By: Caleb

Caleb — Fri, 09 Oct 2009 21:29:17 +0000

Holy crap Nick. Slow cooked beef in a good beer may be my favorite things on Earth.

I'm curious why you keep the garlic and onions dry on top of the brisket for an hour. I can't imagine the broth or the onions themselves are much different whether they're in for 4.5 vs 5.5 hours. So is it to get a good strong onion + garlic flavor onto the surface of the meat itself?

If you can't tell I'm intrigued… :)

By: Kaitlyn

Kaitlyn — Fri, 09 Oct 2009 15:01:56 +0000

This looks AMAZING! I love all of the veggies that you put with it too….this over mashed potatoes- yum!

What do you think about adapting this for a crockpot? This seems like a great recipe to adapt to this type of cooking….except for the resting & fat skimming parts. What are your thoughts? Would you ever try this in a crockpot & if so, how would you do it?

Thanks and congrats on your nomination!

By: dawn

dawn — Thu, 08 Oct 2009 18:30:26 +0000

you know what I love about dishes likes these? the next couple days afterwards there is this lingering smell in the house of roast and onions….I know I'm weird, but love it.

there better have been bread w/ this to sop it all up? hello?

By: natalie

natalie — Thu, 08 Oct 2009 16:15:32 +0000

wow. this looks amazing. i just found your blog and am excited to keep reading. I hope i can learn to cook one day! ha ha !! :)