Dutch Oven Pulled Brisket

Featured at Victor Hugo Winery, March 19-20, 2016

This recipe works well with any front shoulder cut; brisket, chuck, O-bone, or clod roast. Cooking times will vary, depending on the thickness of the meat. Allow 1/3 to 1/2 pound per person.

2-3 pound roast, brought to room temperature
2-4 Tablespoons, Olive Oil, divided
1 large or 2 medium onions, sliced
2 jar Roasted red peppers
1 quart beef broth
1 lager beer (or beer of your choice) or 1 1/2 cups red wine

Preheat oven to 300 degrees F. In a large dutch oven or stove to oven pot sear roast on all sides in 2 tablespoons olive oil. Remove from pan and add move olive oil as needed. Sauté onions until golden, about 4-5 minutes, then add jar of roasted red peppers to pan and place roast on top. Add broth and beer/wine until liquid reaches about 1/2 way up meat. Do not submerge meat. Bring liquid to a boil, remove from stove top and place in heated oven. Allow 2-4 hours in oven, depending on thickness of the roast. Test after 2 hours by inserting a fork into the meat. The fork should EASILY pierce the meat. Check every half hour until fork slides into meat without resistance. Remove from oven, allow to cool until handleable. Then remove meat from liquid, shred, and return to pot. Can be made 1-2 days ahead and reheated on stove top.