Slow-Cooked Whiskey Brisket
Serves: 4 generously
Homely and comforting, this dish is ideal for feeding a crowd. It’s definitely worth letting the brisket rest for about 30 minutes once it’s out of the oven, to ensure the meat retains the delicious juices.
2 ¾ lb. piece of beef brisket, bones, rolled, and tied
2 tablespoons canola oil
4 shallots, sliced
4 garlic cloves, crushed
¾ lb. carrots, quartered lengthwise, then diced
2 celery stalks, halved lengthwise, then thinly sliced
1 ½ tablespoons all-purpose flour
⅔ cup Jim Beam® Bourbon, plus extra to taste
2 cups beef stock
½ to 1 tablespoon dark soy sauce
2 bay leaves
2 sprigs of rosemary
1 ¾ cups water
Sea salt flakes and pepper
Remove the brisket from the refrigerator and let rest for 1 hour to bring it to room temperature. Pat the meat dry with paper towels and season with salt and pepper. Preheat the oven to 350℉.
Set a medium-size Dutch oven over high heat and add the oil. When the oil is hot, add the brisket and brown it on all sides for about 15 minutes, then remove it from the Dutch oven and set aside.
Reduce the heat to low. Add the shallots and garlic with a tiny pinch of salt and fry for 3 minutes, until they begin to soften. Now add the carrots and celery and cook for 3 minutes, then mix in the flour and cook for another 2 minutes. Stir in the bourbon, increase the heat to medium, bring the mixture to a boil, and boil for 2 minutes. Add the stock, soy sauce to taste, fresh herbs, and half the measured water and bring to a simmer.
Place the brisket back into the Dutch oven and cover tightly with the lid. Transfer to the oven and let cook for 4 ½ hours, stirring occasionally.
Remove the Dutch oven, lift out the meat, and transfer it to a board. Cover loosely with aluminum foil and let rest.
Slice the brisket. Serve on warmed plates.