Beer Braised Brisket Recipe

There is nothing like a delicious homemade brisket. Just thinking about it makes my mouth water.
Brisket was originally made popular by its use in Jewish holidays by Eastern European jews in New York in the early 1900s. Back then, brisket was very cheap and not used by higher classes, but that has changed since then. Over the years, this delectable cut of beef has made its way into more wide-spread use.
Besides being an incredibly popular food eaten on Passover, brisket has been increasingly making its way into BBQ restaurants and smoke houses. Now, brisket can be found anywhere, from backyard barbecues to 5-star restaurants.
Learning to make your own brisket is a great skill to have. It’s easy and doesn’t take much skill to make, but it doesn’t taste that way. With a dutch oven and some onions and seasoning, you can make an impressively tasty brisket meal at home.
What makes this brisket recipe different from others is that it calls for a can of beer to be added just before putting the brisket into the oven. Using a light beer, like FRIO, gives the brisket and gravy a richness that only beer can bring to the dish. Darker beers leave hoppy flavors in the finished product, but a nice light beer won’t leave any hoppy flavor, letting the brisket shine through.
Beer Braised Brisket Recipe
If you’re having a family gathering or dinner party and don’t know what to cook, this is the perfect go-to recipe. For pro chefs and bad cooks alike can’t really mess this recipe up. Serve your brisket and sweet onion gravy with cooked carrots, mac and cheese, mashed potatoes, brussel sprouts, or even coleslaw if you want something light.
TIME: 5 hours
Ingredients:
  • 1 5-6 pound beef brisket
  • 3 sliced garlic cloves
  • Kosher salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 3 thinly sliced onions
  • 1½ tablespoons Worcestershire sauce
  • ⅓ cup dark brown sugar
  • 1 can of FRIO beer

Step 1 - Preheat the oven to 325°.
Step 2 - Season the brisket. Rub the garlic, salt, and pepper into all sides of the meat.
Step 3 - Prepare the onions and brisket. Add the oil and onions to the dutch oven and cook until the onions are golden brown. Then, scoop the cooked onions out, and sear both sides of the brisket. Let the brisket cook for just about 4 minutes on each side. Then, take the brisket off the heat.
Step 4 - Prepare the dutch oven. Now, in the empty dutch oven, pour in the beer. Then, add in the garlic, Worcestershire sauce, and sugar. Stir for a few minutes.

Step 5 - Cook the brisket. Put the onions and brisket into the dutch oven, cover, then place this in the oven. Let the brisket cook for about 4-5 hours or until the meat is tender and can be pulled away with a fork.

Step 6 - Remove from heat. Let the brisket cool for about 10 minutes, then either shred it for sandwiches or thinly slice it.

Step 7 - Prepare the gravy. If the gravy in the pot is still very watery, let it simmer until it reaches the desired consistency. Then, scoop it out and put it into a serving container, or just pour it over the cooked brisket.

The best part about this recipe is probably the caramelized onions and gravy. They make the rich, savory brisket deliciously sweet. I grew up with this recipe, and know first-hand that even picky kids will enjoy this mouth-watering brisket. It’s the perfect meal for get-togethers and holidays.
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