| Level: | Intermediate |
| Total: | 5 hr 25 min |
| Prep: | 25 min |
| Cook: | 5 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 large onion, roughly chopped
- 1/2 cup Neelys’ BBQ Sauce, recipe follows
- 4 cloves garlic, roughly chopped
- One 14-ounce can fire-roasted diced tomatoes
- 2 pounds trimmed flat, first-cut brisket
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 12 ounces dark beer
- 3/4 cup low-sodium chicken broth
- 2 cups frozen peas
- 2 1/2 pounds baking potatoes, peeled and cubed
- 1/2 cup whole milk
- 4 tablespoons butter
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons granulated sugar
- 1/2 tablespoon ground mustard
- 1/2 tablespoon onion powder
- 1/2 tablespoon fresh ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 325 degrees F.
- Add the Neelys’ BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth.
- Sprinkle the brisket on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the oil and once hot, add the brisket and brown, 5 minutes per side. Transfer the brisket to a plate. Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan. Stir in the chicken broth and pureed tomato mixture. Add the brisket back into the pot and bring to a simmer. Cover with a lid and transfer to the oven until the brisket is incredibly tender and the meat is beginning to fall apart, about 3 hours. Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish. Add the peas in a layer on top of the brisket.
- Meanwhile, add the potatoes to a large pot of cold salted water. Bring up to a boil, reduce to a simmer and cook until tender. Drain in a colander, then mash in a large bowl. Stir in milk and butter, and season with salt and pepper.
- Spread the potatoes evenly on top of the meat and pea layer. Use a spoon to create some texture on the layer of mashed potatoes. Bake until golden and brown, 30 to 35 minutes.
- In a medium saucepan, combine the ketchup, 1 cup water, vinegar, brown sugar, granulated sugar, mustard, onion powder, pepper, lemon juice and Worcestershire sauce. Bring the mixture to a boil, and then reduce the heat to a simmer. Cook uncovered, stirring frequently, 1 hour 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 711 |
| Total Fat | 36 g |
| Saturated Fat | 15 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 32 g |
| Protein | 28 g |
| Cholesterol | 123 mg |
| Sodium | 1270 mg |
Reviews
Had some leftover smoked brisket. Made half the amount of the bbq sauce and placed it over the leftovers in a Crock-Pot for 2 hours on low. Shredded the brisket and mixed well after it finished. Sauteed 2 cups of fresh carrots and seasoned with salt and pepper and added a cup of frozen peas right at the end to warm through. Placed that on top of the shredded brisket. Made one pound of mashed potatoes with Yukon golds. Layered that on the veggies. Cooked on low one more hour. YUM!! This was a great way to use leftover smoked brisket and came together pretty fast with minimal cleanup.
Excellent recipe I’ve made this twice and people love it
i haven’t completed the dish yet but made the bbq sauce first. the version of the bbq sauce recipe here doesn’t list the cup of water as is contained in another version. you need the water otherwise it is too thick. i halved the recipe since i didn’t need 3 1/2 cups but barely got a cup out of it. otherwise, sauce has good flavor and is very easy.
was really good but recipe confused me. i didnt even know what to do with all the xtra juice at the end. 4 stars for taste but directions not so hot
This was delicious. I altered the recipe a bit based on what I had in my cabinet, but it was still fantastic. Instead of using the recipe for bbq sauce listed above, I used a different recipe that showcased bourbon, since that’s what I had on hand. I couldn’t find fire roasted diced tomatoes, so I just used regular canned diced tomatoes. I also used frozen peas and carrots, but I think next time I make it I will add more veggies to try to get a little more nutrition in the meal ;. All in all, this is a fantastic cold weather meal that I will certainly make again.