This is a hunting camp recipe that has been in my box since I started cooking. You can pretty much take any cut of beef for this recipe and, if given enough time, it will turn out delicious and perfect. I like to use brisket because of it’s beefy flavor and texture and because it is CHEAP. With prices in Texas ranging from $1.50 per pound to $3.50 per pound, there isn’t a cheaper cut of beef. And honestly, this isn’t a dish that benefits from a higher price cut of meat.
- 1/2 of a 10# Beef Brisket, lean end, cut into 1″ chunks. (A great recipe for the other half is my J-BAR-H Kinky Friedman Brisket )
- Flour for dusting
- Salt & Pepper
- Beef Fat
- 2 medium onions, sliced
- 1 pound button mushrooms, quartered
- 3 tablespoons garlic
- 24 oz Bock Beer
- 2 packets onion soup mix.
- Season brisket with salt & pepper, then dust with flour, tossing to coat evenly, let rest.
- Take a chunk of the hard fat from the brisket and render a few tablespoons of fat in a dutch oven over medium.
- Saute the meat in batches, reserving in a bowl
- After the meat is finished, saute the onions until they take on a little color and add to the meat.
- Saute the mushrooms until golden brown around the edges, add to the meat.
- Add the garlic to the pan and saute until fragrant.
- Deglaze the pan with the beer and add in all previous ingredients and soup mix.
- At this point you can either dump everything into a crock pot and cook on high for 4-6 hours or dump everything back in to the dutch oven, put the lid on and cook in the oven at 300 for 3-4 hours.
- Serve over white rice.
Serves from 6-8 depending on the size of the brisket and appetites of the cowboys eating.