This dish from Susanna’s Catering in Morrisville melds the richness of beef brisket and bacon with the sweet burst of winter squash and the comfort of cannellini beans. And what’s not to like about a recipe that calls for a bottle of your favorite Vermont beer??
Ingredients
- 8 ounces bacon, diced
- 1 pound onions, chopped
- 8 garlic cloves, minced
- 1 poblano pepper, diced
- 4 pounds beef brisket, cut into 2-inch cubes and sprinkled with ½ teaspoon fine kosher salt and ½ teaspoon ground black pepper
- ¼ cup Worcestershire sauce
- 2 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 (14-ounce) can diced tomatoes
- 12 ounces of your favorite Vermont beer
- 4 cups delicata squash, seeded and chopped into 1-inch cubes and roasted till soft (do this in advance!!)
- 1 (14-ounce) can cannellini beans
- Chopped cilantro (optional)
- Grated Vermont cheddar (optional)
Instructions
Preheat oven to 350 degrees. Using a heavy-bottomed ovenproof Dutch oven, saut. bacon on stove top over medium heat until meat begins to brown. Add onions, garlic and poblano pepper, continue to saut. for 5 minutes. Add brisket and stir to coat. Add Worcestershire sauce, ancho chili powder, cumin, coriander, oregano, diced tomatoes, beer and beef stock and bring to a simmer. Cover pan and place in oven for 2 hours. When beef is cooked through and tender, add delicata squash and cannellini beans; stir to combine and cook uncovered for 20 additional minutes. Carefully tilt pan and spoon off any surface oil. Serve with chopped cilantro and grated cheddar for garnish if you wish.
