JBARH Recipe | Beef Tips
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
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.