Beer-Braised Brisket

Ingredients for 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

• 40g kosher salt, plus more

• 1 8–10-lb. untrimmed flat-cut brisket

• 2 onions, thinly sliced

• 1 350g can lager

Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 40g 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 grill. Grill 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 1 1/2 hours.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.