Ingredients

Two 2- to 3-pound Black Angus briskets

6 sprigs fresh thyme

2 bay leaves

2 medium-sized onions, diced

1/4 stalk celery, diced

6 carrots, diced

8 cloves garlic, chopped

1 medium-sized celery root

2 small white turnips, diced

2 small rutabagas, diced

4 bottles of Danse Skjold Pale Ale

2 ounces tomato paste

2 quarts veal stock

3 Tablespoons olive oil

Preheat oven at 325 degrees. Season brisket with salt and pepper. Heat olive oil in a heavy-bottomed casserole. Brown brisket on both sides, about 4 to 5 minutes each side. Place brisket on platter. Add onions, garlic, carrots, celery, celery root, turnips, rutabaga, bay leaves, and thyme to casserole and saute for about 5 minutes. Deglaze vegetables with ale; reduce by half.

Add veal stock and tomato paste; season to taste with salt and pepper. Add brisket and juices from the platter to the casserole.

Cook in oven for 2-1/2 hours (2 hours covered, 1 hour without cover).

Serves: 8 to 10

• Alisal on VirtualCities.com
• Alisal Guest Ranch Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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