Beer Braised Brisket
Brisket. Braised in beer. There is so much to love. And while the laundry list of ingredients may seem daunting, you can easily sub out or omit anything not already in your pantry (besides the beer of course). The result is a deliciously tender brisket that is impossible not to devour straight from the cutting board. Our rules are simple. Rub your brisket generously the night before (salt, pepper, and something a wee bit spicy are a must for us). Use a delicious dark full-flavored beer (we like our Chocolate Maple Porter
), whatever onions and root vegetables you have on hand and a little bit of heat in the braising liquid (chili flakes and a few extra cloves of garlic work if you don't have chili-garlic paste on hand). Get it in the oven, have a beer, and relax - it's going to be delicious.
What You Need
- 1 1/2 tablespoons kosher salt
- 1 teaspoon black pepper, coarsely ground
- 1/4 teaspoon curry powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon mustard powder
- 1/8 teaspoon cinnamon
- 1 4-pound brisket, trimmed
- 1 tablespoon grapeseed or canola oil
- 2 onions, chopped
- 3 carrots, chopped
- 3 garlic cloves, smashed
- 3 cups beef stock
- 24 ounces Chocolate Maple Porter (or your favorite craft porter or stout)
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 2 tablespoons chili garlic sauce
What You Do
- The night before: Combine first six ingredients in a small bowl. Score fat on brisket. Generously rub entire brisket with spice blend. Cover and refrigerate overnight. The morning of: Let brisket stand at room temperature for 1 hour before cooking.
- Preheat oven to 325 degrees F.
- In a dutch oven (or a large oven safe pan with lid) heat 1 tablespoon oil over medium-high and brown the brisket fat-side down for 5 minutes, turn over and brown for an additional 4 minutes. Remove brisket from pan.
- Add garlic, onions and carrots and cook until vegetables are lightly carmelized (about 5 minutes). Add stock, beer, maple syrup, soy sauce and chili-garlic paste and mix well. Bring to a simmer. Return brisket to pan, fat side down.
- Cover and bake undisturbed for 4 1/2 hours. Remove from oven - brisket should be super tender. You can devour it immediately or transfer the braising liquid to a blender, blend until smooth and then reduce over medium-high heat for a delightfully meaty sauce to smother your brisket in. Enjoy.