Beer-Braised Brisket
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
55
Spice
42
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Brown Sugar2 tbsps
Dijon Mustard2 tbsps
Olive Oil1 tbsp
Ground Cumin1 tbsp
Paprika1 tsp
Cayenne Pepper1 cup
Kosher Salt (plus more)340 g
Lager (can)Directions:
1
Let cool; cover and chill
2
Finely chop garlic in a food processor
3
Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth
4
Rub all over brisket, working into crevices
5
Wrap in plastic; chill 1–2 days
6
Let meat sit out until room temperature, about 1 hour
7
Preheat oven to 325°
8
Scatter onions in a large roasting pan and set brisket, fat side up, on top
9
Add beer; cover with foil
10
Braise until meat is very tender, 5–6 hours
11
Remove from oven; heat broiler
12
Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes
13
Let brisket cool slightly
14
Remove from pan and shred or slice
15
Remove onions with a slotted spoon; mix into brisket
16
Taste and moisten with some cooking liquid and season with salt, if needed
17
Do ahead: Brisket can be braised 1 day ahead
18
Let cool; cover and chill
19
Reheat, covered, at 325° for 1 1/2 hours
20
Finely chop garlic in a food processor
21
Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth
22
Rub all over brisket, working into crevices
23
Wrap in plastic; chill 1–2 days
24
Let meat sit out until room temperature, about 1 hour
25
Preheat oven to 325°
26
Scatter onions in a large roasting pan and set brisket, fat side up, on top
27
Add beer; cover with foil
28
Braise until meat is very tender, 5–6 hours
29
Remove from oven; heat broiler
30
Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes
31
Let brisket cool slightly
32
Remove from pan and shred or slice
33
Remove onions with a slotted spoon; mix into brisket
34
Taste and moisten with some cooking liquid and season with salt, if needed
35
Do ahead: Brisket can be braised 1 day ahead
36
Reheat, covered, at 325° for 1 1/2 hours