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BEEF - BRAISE - Beer-Braised Brisket
Nb persons: 12
Yield:
Preparation time:
Total time:
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| Beer-Braised Brisket BON APPETIT Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. 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 |
Preparation
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.
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Do Ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.
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