Main dish

Coffee and Porter Braised Brisket

4-pound brisket, flat half, trimmed of fat

1/2 teaspoon salt

Ground pepper, to taste

2 teaspoons extra-virgin olive oil

2 medium yellow onions, peeled and quartered

6 ribs celery, cut into 1-inch pieces (about 2 cups)

12-ounce bottle chili sauce

3 (12-ounce) bottles porter beer

2 cups strong black coffee

Season the brisket with the salt and pepper. In a large Dutch oven over high, heat the oil. Add the brisket and sear until browned all over, 3 to 4 minutes per side. Transfer the meat to a plate and set aside.

Add the onions and celery to the pot, then set the brisket over them. Add the chili sauce, beer and coffee. Bring the mixture to a boil, cover, and reduce the heat to maintain a simmer. Cook 2 hours.

Uncover and cook until the brisket is fork tender, another 1 to 2 hours. If the liquid reduces too much, replace the cover.

When ready, transfer the brisket to a plate and cover loosely with foil.

Skim surface fat from the braising liquid. Using an immersion blender, puree the vegetables and braising liquid in the Dutch oven. Or ladle vegetables and liquid, in batches if necessary, to a blender and puree. Return sauce to pot.

Return brisket to pot and heat on the stovetop until the meat is heated through, about 10 minutes. Cut brisket into thin slices across the grain and serve topped with the sauce. Makes 12 servings.

Per serving: XXX calories (XX percent from fat), XX.X g fat (XX.X g saturated, XX.X g monounsaturated), XXX mg cholesterol, XX g protein, XXX g carbohydrates, X.X g fiber, X,XXX mg sodium.