Stovetop Brisket With Beer & Tomato Sauce

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Stove top brisket just isn't complete until you cook it with beer and tomato sauce. Find out how to properly serve stove top brisket with beer and tomato sauce with help from the executive chef at Siro's of Manhattan in this free video clip.

Part of the Video Series: Cooking With Beer
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Video Transcript

Hi, how you doing? I'm The Executive Chef of Siro's in Manhattan, Nicholas Armstrong. I'm here today to show you how to cook a stove top brisket. Alright, this is our brisket here, this is beef brisket. I'm going to go ahead and season it up for us, we want to go heavy on the seasoning, there's a large piece of meet, season evenly, flip to the other side and the first thing that we're going to want to do, is get a nice hard sear on this. Alright, so we're go ahead and sear off the, sear off the beef, in what's known as a rondeau, this is large size braising unit. Nice high heat, I'm just trying to really get that nice color, so we can bring out the flavors, searing generally is getting a really, really hot conductive metal, this one here is aluminum and you just, you're really looking to get color on that meat, to make sure we get a nice even browning on all sides, I'm going to stand it up here and make sure I get the bottom. Alright, now that our searing is pretty much done we're going to come over here and pay attention to our, our mirepoix, which is a simple vegetable melody, known as onions, carrots and celery. This pot is big enough so I'm going to go ahead and just start caramelizing my onions right in the heat, right with the meat. So, I like to start with the onions, so we can sweat them out, get that nice flavor out and in to what's going to be our broth. I like to salt heavily on the onions because it really draws out the moisture and it helps them caramelize. The process of caramelizing your onions comes in with the heat there's actually sugars within the onion that change with, with the temperature so you're really going to want brown it up, get it nice and caramelized. Okay the next thing I'm going to come in with are my diced carrots and my diced celery and this completes the mirepoix. Once again, I like to season in layers, every ingredient I put in I like to reseason bit by bit and it gives it more balanced seasoning in the end product. Now that we got a head start on our veg here, I'm going to go in and add in our garlic, it's about 4 cloves or so, should cover you for the entire braise. Okay, now that our veg is, is pretty much cooked here we're looking at the bottom of the pan this is what you'd call a fond, this is how you make gravies, things of that nature, we're going to be looking to deglaze, but here's the kicker, usually when you deglaze, which is just the removing of the fond with an acid, it's usually with wine something of that nature, but today we're using beer. This is Guinness, this is a dark stout and we're just going to let that simmer for a little bit. Now once I get my liquid in usually that's a prompter for me to go ahead and start adding in my herbs and right here I have some fresh thyme and I'm usually pretty generous with it because it is my favorite herb and go ahead and mix that throughout, so it's nice and incorporated and we'll just let that simmer for a minute. So, now that we're up to temp here, what I like to do is start developing flavors, adding layers so I'm going to come in with some Dijon mustard, which is going to give it a little zip, freshly chopped tomato, this is going to give a little acidity and lend a, the majority of the flavor, with a tomato base product. Add seasoning, season in layers always, go ahead and let that cook out a little bit. Okay, now I'm going to come in with a little bit of a pomodoro tomato, these are canned tomatoes, you can pick these up pretty much anywhere and this is just going to go ahead and beef up that nice tomato flavor. As you can see we're starting to get a lot of the residual liquid out of the mirepoix, out of the tomatoes and some of it out of the meet it's self. Alright, now that we're bubbling here, we got our liquid going, I'm going to go ahead and add our last ingredient and that's going to be some beef stock. Okay and that's going to give it the nice base for the flavor to work off of, if you can't make your own beef stick, you can definitely find some good, I know Swanson's things of that nature has some good beef stock in the super market and that will work just as well. Alright, so we're going to get this up to a simmering temp, you want about 185, which is the proper braising temperature, not too harsh on the meet and it's going to make it really nice and tender, if you let it sit for a while, you can leave this right on stove top and let it reduce down, let it break down, it'll fall apart and when it does, it's the most tender thing you can put in your mouth. And there you have it, stove top brisket. This has been stove top brisket with Executive Chef Nicolas Armstrong from Siro's Restaurant, 885 2ed Avenue in Manhattan. I got to tell you this is one of my favorite recipes, it's so easy, try it you'll love, I guarantee it.


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