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Beer Braised Brisket




Difficulty:Easy
Prep Time:8 Hours
Cook Time:5 Hours
Serves:8

Nutritional Information

This is a braised version of brisket that is served with a flavorful gravy.

Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons sweet Hungarian paprika
  • 1/2 teaspoon dried thyme
  • 1 1/4 teaspoons kosher salt, divided
  • 2 1/2 pounds beef brisket, trimmed and cut into 2
  • 1 tablespoon olive oil
  • 1 1/2 cups pale ale
  • 4 cups lower-sodium beef broth
  • 5 garlic cloves, sliced
  • 6 carrots, cut diagonally into 1 1/2-inch pieces
  • 6 celery stalks, cut diagonally into 1 1/2-inch pieces
  • 2 medium onions, each cut into 12 wedges
  • 2 tablespoons all-purpose flour
  • 1/2 cup water
  • 8 ounces egg noodles
  • melted butter, as desired

Directions

  • 1. Combine first 3 ingredients in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of brisket and refrigerate overnight.
  • 2. Preheat the Egg to 325° using indirect heat and a cast iron dutch oven. Add oil to preheated dutch oven; swirl to coat. Add brisket; sauté 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. Return brisket to pan. Cover and cook at 325° for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over. Add carrot, celery, and onion; cook an additional 1 hour or until brisket is very tender.
  • 3. Preheat the Egg to 325° using indirect heat and a cast iron dutch oven. Add oil to preheated dutch oven; swirl to coat. Add brisket; sauté 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. Return brisket to pan. Cover and cook at 325° for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over. Add carrot, celery, and onion; cook an additional 1 hour or until brisket is very tender.
  • 4. Remove brisket and vegetables from pan using a slotted spoon. Skim fat from cooking liquid; discard fat. Bring cooking liquid to a boil over medium-high heat. Place flour in a small bowl; stir in 1/2 cup water. Add flour mixture to pan, stirring until smooth; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Serve the sauce with beef, noodles and vegetables.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828