Twisted Tea Brisket
Bring large, deep braising pan up to medium-high heat.
Season the brisket with salt and pepper. Sear hard on all sides then remove from pan.
Using the same pan, sear the vegetables until dark.
Pour in the Twisted Tea and stir, scraping the brown bits off the bottom of the pan.
Add tomato product and caramelize for about 4 minutes.
Add thyme, bay leaf, peppercorns, parsley stems and Twisted Tea. Bring to a simmer and then add the brisket. Cover with foil and place into a 275 degree oven for 5-6 hours.
After 5 or 6 hours, check by sticking a fork into the meat to check for tenderness.
Remove the brisket and heat up the remaining liquid. Strain into a pan.
Heat on medium and reduce the braising liquid by half to a thick glaze. Reheat and slice the brisket, put it back in the braising liquid for 10 minutes until the brisket is all heated through!
- 8 lbs beef brisket
- 2 large yellow onions, diced
- 1 large carrot, diced
- 2 sprigs celery, diced
- 6 cloves garlic, crushed
- 1/2 cup aged sherry vinegar
- 3/4 cup tomato, chopped or crushed
- 3 quarts veal demi-glace
- 5 thyme sprigs
- 3 bay leaves
- 5 black peppercorns
- 3 parsley stems
- 2 cups Twisted Tea Original
- Salt and pepper