Ingredients

1 3-4 lb. beef brisket

2 tsp. granulated garlic

2 tsp. onion powder

2 tsp. salt

2 tsp. celery seed

2 tsp. chili powder

2 tsp. rosemary

6 Tbl. olive oil

1 yellow onion

8 cloves garlic

3-4 bay leaves

3 Tbl. apple cider or white wine vinegar

1 cup chicken broth

16 oz. Guinness beer

1 turnip

1 rutabega

2 parsnips

1 lb. yams

1 bunch spinach

2 tsp. lime juice

Directions

Mix granulated garlic, onion powder, salt, celery seed, chili powder and rosemary. Rub into brisket. Cover with plastic wrap and refrigerate 24 hours.

Heat 1 Tbl. olive oil in a cast iron skillet or a dutch oven. Sear the marinated brisket on both sides, then remove from pan. Add 1 Tbl. olive oil. Rough chop onions and add to pan.

Brown the onions, then add garlic and bay leaves. Put seared brisket back in the pan. Add apple cider vinegar or white wine vinegar, then chicken broth followed by Guinness beer. Optional: top with 2 whole stems of rosemary. Cover and bake at 250 degrees for 5 hours.

Peel turnip, rutabega and parsnips. Cut into big pieces. Add to brisket with 1 hour left to cook.

To make the yam-spinach salad, peel yams and slice into thin strips. Fry in vegetable oil, then drain on paper towels.

Wash and clean spinach. Put in a large bowl. For a simple dressing, mix lime juice with 4 Tbl. olive oil. Pour over spinach and toss well. Top with fried yam strips. Serves 4.

Recipe from Alex Nemeth, Waters Bistro in the Woodmark Hotel

• Previous Article Pork and Vegetables

• Next Article Grilled Swordfish with Succotash