Ingredients

3 lb Brisket

Salt and Pepper

3 tablespoon Extra Virgin Olive Oil

2tablespoonCoriander crushed and toasted

1/2 cup large Diced Bacon

1 Red Onion sliced

2 cloves Garlic smashed

2 Carrots roughly chopped

1 Jalapeno split

12 oz Apple Cider

Water to cover 3/4 way up the sides

4 Carrots shaved

1 bunch Mint Leaves

1 bunch Scallions sliced

2 tbsp Red Wine Vinegar

3 tbsp Olive Oil

Salt and Pepper

Preparation

Step 1 Instructions Preheat the oven to 325 deg F.

step 2 ingredients 1/2 cup large Diced Bacon instructions Add bacon and cook until crispy, about 5 minutes. Once cooked remove from pan and set aside.

step 3 ingredients 3 lb Brisket Salt and Pepper 3 tablspoon Extra Virgin Olive Oil instructions Heat a large Dutch oven over medium high heat and add the olive oil. When hot, season the brisket and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add the bacon.

step 4 ingredients 1 Red Onion sliced 2 cloves Garlic smashed 2 tablespoon Coriander crushed and toasted Salt and pepper 1 bottle Beer to cover 3/4 way up the sides 4 Carrots, shaved 1 Jalapeno split 12 oz Apple Cider Water to cover 3/4 way up the sides instructions Season the brisket with salt, pepper and coriander and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add the onion, garlic, carrots, and jalapeno pepper. Saute until tender, about 3 more minutes. Season with salt and pepper. Stir in beer and add the apple cider. Bring to a boil, cover and place into oven. Cook the brisket for 2 to 21/2 hours at 325 degrees until tender. Slice and serve with the carrot salad.

step 5 ingredients 4 Carrots shaved 1 bunch Mint Leaves 1 bunch Scallions sliced 2 tablespon Red Wine Vinegar 3 tablespoon Olive Oil Salt and Pepper instructions For the salad, Place the carrots, mint, and scallions in a large bowl with the vinegar. Season with salt and pepper and toss to coat. Drizzle in the olive oil and toss. Serve alongside the pot roast.