Dutch Oven Beef Brisket With Beer
- 3 lbs Beef Brisket
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- Cooking Spray
- 1/4 cup Water
- 2 Chopped Onions
- 1 1/2 cups Chopped Parsnips
- 1 Tbsp Balsamic Vinegar
- 1 Bay Leaf
- 1 Bottle Of Beer
Ingredients For The Pot
- All Purpose
- Wood Fired Camp Stove
- Medium Dutch Oven
Rub brisket with salt and pepper.
Heat a large Dutch Oven over medium-high heat.
Coat Oven with cooking spray.
Add brisket to pan; cook 10 minutes, browning on all sides.
Remove brisket from the pan.
Add 1/4 cup water to pan, stirring to loosen browned bits.
Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
Add vinegar, bay leaf, and beer in to the Dutch Oven.
Place brisket on top of onion mixture.
Put lid on and cook for 8 hours @ 94'C (200'F)
Discard bay leaf.
Cut brisket diagonally across the grain into thin slices.
Serve with sauce.