Beer-Braised Brisket With Onions
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Pat brisket dry and sprinkle with salt and pepper
3
Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total
4
Transfer with tongs to a platter
5
Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes
6
Remove from heat and transfer half of onions to a bowl
7
Arrange brisket over onions in pot, then top with remaining onions
8
Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil
9
Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours
10
Cool in sauce, uncovered, 30 minutes
11
Transfer brisket to a clean cutting board
12
Skim off any fat from sauce, then season with salt and pepper
13
Slice meat across the grain and serve with sauce
14
Preheat oven to 350°F
15
Pat brisket dry and sprinkle with salt and pepper
16
Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total
17
Transfer with tongs to a platter
18
Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes
19
Remove from heat and transfer half of onions to a bowl
20
Arrange brisket over onions in pot, then top with remaining onions
21
Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil
22
Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours
23
Cool in sauce, uncovered, 30 minutes
24
Transfer brisket to a clean cutting board
25
Skim off any fat from sauce, then season with salt and pepper
26
Slice meat across the grain and serve with sauce