Braised Brisket Stew

Step 1

Dutch oven directions:

Step 2

Cut the brisket into 2-inch cubes. Pat dry with paper towels. If you do not dry the meat, it will not brown properly. Heat the olive oil in a Dutch oven over medium to high heat. Cook in batches, so you do not overcrowd the meat, until all the meat is browned. Use a pair of tongs to turn the meat. As it browns, remove from the pot and place on a large plate. Season generously with salt and black pepper.

Step 3

Add the onions, garlic, celery, parsnips, carrots and potatoes to the pot and stir with a wooden spoon. Let them cook for about 5 minutes, stirring occasionally. Sprinkle with flour and let the flour cook for a few minutes. Return the meat, along with the juices back to the pot. De-glaze the pot with the whiskey, rubbing the wooden spoon on the bottom of the pan. Pour in the hot water. Add the beef base, mustard, tomato paste, seasonings and gently stir to combine.

Step 4

Place in a preheated 350 degree F oven for about 3 hours, or until the meat is tender and the potatoes are cooked. Serve with a crusty French bread.

Step 5

Slow cooker directions:

Step 6

Cut the brisket into 2-inch cubes. Pat dry with paper towels. If you do not dry the meat, it will not brown properly. Heat the olive oil in a Dutch oven over medium to high heat. Cook in batches, so you do not overcrowd the meat, until all the meat is browned. Use a pair of tongs to turn the meat. As it browns, remove from the pot and place on a large plate. Season generously with salt and black pepper.

Step 7

​Place the browned meat in the slow cooker. De-glaze the pan with the whiskey, using a wooden spoon to scrape up any browned on bits. Scrape everything into the slow cooker. ​

Step 8

​Sprinkle the meat with the flour. Add the onions, garlic, celery, parsnips, carrots and potatoes. Add the water, beef base, mustard, tomato paste and seasonings to the pot. ​

Step 9

​Cook on high for 3-4 hours or on low for 6-7 hours. Or, until the meat is tender and the potatoes are cooked. Serve with a crusty French bread.​