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flameDinnerBeef
Beer-Braised Brisket
Serves12
Ingredients
- 6 garlic cloves
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- ¼ cup kosher salt, plus more
- 1 8–10-pound untrimmed flat-cut brisket
- 2 onions, thinly sliced
- 1 12-ounce can lager
Instructions
- Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and ¼ cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.
- Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.
- Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
- Do Ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.
Originally published at Bonappetit.com. Reproduced for personal collection.