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11/03/11-11/04/11: Brisket Braised in Stout

11/3/11 was International Stout Day. I couldn't celebrate by having one of my favorite tasty beverages, but instead we decided to cook with beer! Yeah for two of our favorite things...beer and food. It doesn't get much better than that.

We found a recipe for Brisket Braised in Porter from Epicurious. Instead of a porter, we are substituting with stout. And for this recipe we used a Sam Smith Imperial Stout. YUM!


We bought a 7lb brisket from 640 Meat Market....haha. YES, it's big and too much food for the two of us, BUT with little man on the way we know we can freeze the final product and have fabulous left overs when life gets busy! Who wouldn't want brisket leftovers as opposed to spaghetti left overs??



This was a 2 day process...lots of time in the oven and lots of patience, because the house smelled SOOOO good.  Here's the time lapse of the cooking process:

Day 1:

Brisket browned-


2.5 lbs of onions added-


1 hour later


30 min later-


1.5 hours later-

Carrots & mushrooms added-


Another 1 hour or so and then in the fridge it went for the night.

Day 2:  This is after a few extra ingredients and another 1 hour or so in the oven.


On day one we still needed to eat so we made a favorite go to of ours: baked brie.  For our filling we used some of our homemade rhubarb orange jam! Oh so good.





What an awesome meal for our "staycation"....More cooking to come the rest of the weekend.

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