Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 10 2018

Cooking With Beer - Beer Braised Brisket

    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

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.