Here’s another recommended recipe we found from Epicurious.
Reference Link:
Beer-Braised Brisket:
Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches.
Ingredients
12 Servings
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
1/4 cup kosher salt, plus more
1 8–10-lb. untrimmed flat-cut brisket
2 onions, thinly sliced
1 12 ounce can lager
Step 1
Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 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.
Step 2
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.
Step 3
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.
Step 4
Do ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1 1/2 hours.
How would you rate Beer-Braised Brisket?
- Not all that flavorful given the ingredients. Used half the salt, so perhaps that’s where all of that flavor is coming from? Not bad by any means, but just not as good as I would have hoped for. I think Epi has a few other brisket recipes that might be a bit better.
- The forks and review are based on the rub—we followed it exactly, overnight for about 14 hours, and then cooked the brisket on our Traeger–following those directions. It was perfect, and this rub is fantastic.
- Haven’t made it yet, but would also appreciate the sauce recipes.
- I cut back on salt and cooked it in a slow-cooker for 6.5 hours
- I made this brisket recipe today in my slow cooker. I cooked it on low for 6 1/2 hours. I put it under the broiler for six minutes then covered it lightly with foil and let it rest for 10 minutes. I did cut the Salt in half. When cutting it the meat was very tough and unpleasant to eat. I had planned on using this for fajitas and French dip. Is there anything I can do to fix it or should I just toss it?
- Fabulous…. Just added beef broth and more onion.
- Very good. I made three brisket recipes at once, and this one was a close second. Definitely cut way back on the salt. I also added some beef broth to keep the liquid level up. I used an Oktoberfest beer.
- This is a delicious recipe and I made it when it was originally published in Bon Appetit where it included the recipes for the sauces. Now that I want to make this again I cannot find the sauce recipes. Can you provide the link?
- Delicious and I will probably make this my go-to brisket for Rosh Hashana. The rub marinade is perfect for a 3.25 lb brisket, I had no problems with the salt (especially when marinating overnight). I seared the brisket in the BBQ for 6 minutes on each side, then place it with the lager and onions at a low temp in a slow cooker for 6 hours (the liquid does not need to be covering the entire brisket): PERFECTION!!! flavorful, moist, tender.
- I mostly followed the recipe. I used 2 European size bottles of German Marzen beer (oktoberfest style) for the braising liquid. The results were phenomenal, though I did pull the meat early to achieve a medium to medium rare temp. I sliced the beef thin and poured off some of the braising liquid, skimmed it, and made gravy with it. A added a bit of maggi wurze to the gravy. Served sliced beef with gravy and German potato salad. It was awesome. I had no issues with the salt.
- Great recipe! Cut the salt (not really that much needed, if at all) and I cooked it at 225 for a longer time – for a 10lb brisket, about 6 1/2 hours (checking every so often).
- Good, but too much salt. Next time I’d half the salt (or maybe use 2/3). Otherwise delicious!
- My husband would give this 4 stars, but I am going with 3 because the seasoning, especially the salt, was too much for me. And I agree with other reviews; we used a brisket half the size but still needed at least 12 ounces of lager, could have possibly even used more.
- Fantastic recipe and cooking method. I used only a 2lb cut and 1/2 the rub (but still used a full bottle of Blue Point’s Toasted Larger). It was enough liquid for my well sealed roasting pan.
I added 1 tsp of liquid smoke but a smoked stout could also work. Watch your salt – Since my cut was so small, even with 1/2 the rub, the onions were crazy salty and couldn’t be used. I ended up simply slicing against the grain for a traditional serving.
Will absolutely make this again – might even put my smoker away…..- Great recipe . the meat was very tender and flavorful. I also has a 3 lb brisket , but made the rub as listed and used up all the rub . I did not make the cole slaw that accompanies the recipe just used store bought . Since it was a smaller piece of meat also reduced the cooking time by half.
See Related Recipes and Cooking Tips
Jeannie notes.. Above is curated for evaluation and recommendation from Epicurious
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Beer-Braised Brisket
reco brisket