NEWSMake Guy Fieri's Beef Brisket Recipe Tonight for Dinner!
Feb. 21 2014, Published 8:00 p.m. ET
"You can tell the most about a person when you eat at their home,” Guy Fieri tells OK! exclusively. If that's the case, you might want to cook up your friends a hearty meal worth remembering! Your go-to plate? Guy’s favorite brisket with chili sauce, a recipe that will definitely feed a hungry crowd. Plus, this all-star dish includes an unusual ingredient your guests will rave about—beer!
For more from Guy, don’t miss the third season of his team competition, Rachael vs. Guy: Celebrity Cook-Off, Mondays at 9 p.m. ET on The Food Network. In the meantime, get cookin'!
'Bring It On' Beef Brisket (serves 6)
Ingredients:
Chili Sauce:
5 large Roma tomatoes
1 onion, chopped
1 jalapeño, seeded and chopped
1⁄2 cup apple cider vinegar
2 tbsp. sugar
1⁄4 tsp. salt
1⁄2 tsp. red chili flakes
Brisket:
4 1⁄2 to 5 pounds beef brisket
1 tbsp. kosher salt
2 tbsp. black pepper
2 tbsp. canola oil
2 yellow onions, cut into rings
2 leeks, white and light-green parts only, cut into thirds
2 shallots, quartered
1 carrot, cut in half lengthwise, then into 1-inch chunks
4 celery stalks, cut into thirds
3⁄4 cup chili sauce
1⁄2 cup low-sodium beef stock
1 12oz.beer at room temperature
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Directions:
1. Make the chili sauce first. In a medium saucepan over medium-high heat, combine all the chili-sauce ingredients and bring to a boil. Reduce the heat to medium and cook for 25 to 30 minutes, until thickened and stirring occasionally.
2. Puree mixture in a blender. Return sauce to the saucepan and simmer for 25 minutes more, stirring occasionally. Set aside until ready to use.
3. Preheat the oven to 350 degrees.
4. Rinse the brisket and pat dry. Season with salt and pepper, pressing into beef. In a large cast iron Dutch oven over high heat, heat oil to the smoking point. Add beef fat side down and sear until well-browned (about 3 to 4 minutes). Repeat on the other side.
5. Top with onions, leeks, shallots, carrot, and celery. Add chili sauce and stock. Cover and roast in oven for 2 hours, basting every 30 minutes.
6. Add the beer, cover, and cook for another 90 minutes, basting every 30 minutes. Remove from oven and let brisket rest at room temperature for 1 hour. Then, slice on the diagonal, across the grain. Serve and enjoy!
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