what kind of beer to use for brisket
Beer-Braised Brisket
Beer-Braised Brisket Jarren Vink
Serve brisket with sauces, slaw, pickles, and rolls and then guests tin assemble into sandwiches.
Ingredients
12 Servings
half dozen garlic cloves
2 tablespoons brown carbohydrate
two tablespoons Dijon mustard
2 tablespoons olive oil
i tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1/iv loving cup kosher table salt, plus more
1 viii–x-lb. untrimmed flat-cut brisket
two onions, thinly sliced
1 12 ounce can lager
Step 1
Finely chop garlic in a food processor. Add brownish sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/four cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Permit meat sit out until room temperature, nearly 1 hr.
Step 2
Preheat oven to 325°. Scatter onions in a large roasting pan and ready brisket, fatty side upward, on peak. Add beer; cover with foil. Braise until meat is very tender, v–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until meridian is browned and well-baked, 5–ten minutes.
Step 3
Allow 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.
Stride 4
Do alee: Brisket can be braised 1 day ahead. Allow cool; cover and chill. Reheat, covered, at 325° for 1 one/2 hours.
How would you lot charge per unit Beer-Braised Brisket?
Reviews (eighteen)
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Not all that flavorful given the ingredients. Used one-half the salt, so maybe that's where all of that flavor is coming from? Not bad by any means, but just not as good every bit I would have hoped for. I retrieve Epi has a few other brisket recipes that might be a fleck meliorate.
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The forks and review are based on the rub---nosotros 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.
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Haven't made information technology yet, but would too appreciate the sauce recipes.
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I cut dorsum on common salt and cooked it in a slow-cooker for six.v hours
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I fabricated this brisket recipe today in my slow cooker. I cooked it on depression for 6 i/2 hours. I put it under the broiler for six minutes then covered it lightly with foil and let it remainder for 10 minutes. I did cut the Salt in half. When cut 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 practice to prepare it or should I just toss information technology?
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Fabulous.... Just added beef broth and more onion.
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Very good. I made three brisket recipes at once, and this i was a close second. Definitely cut way back on the common salt. I also added some beefiness broth to keep the liquid level upwards. I used an Oktoberfest beer.
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This is a delicious recipe and I fabricated information technology when it was originally published in Bon Appetit where it included the recipes for the sauces. At present that I desire to brand this again I cannot discover the sauce recipes. Can y'all provide the link?
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Delicious and I volition probably brand 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 half dozen minutes on each side, then place it with the lager and onions at a low temp in a slow cooker for half-dozen hours (the liquid does not need to exist covering the entire brisket): PERFECTION!!! flavorful, moist, tender.
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I mostly followed the recipe. I used two European size bottles of German language 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 beefiness 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.
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Great recipe! Cutting the salt (not really that much needed, if at all) and I cooked information technology at 225 for a longer time - for a 10lb brisket, about vi i/2 hours (checking every then oftentimes).
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Good, but as well much salt. Side by side fourth dimension I'd half the salt (or mayhap use 2/3). Otherwise delicious!
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My hubby would requite this 4 stars, just I am going with 3 because the seasoning, peculiarly the salt, was likewise much for me. And I agree with other reviews; we used a brisket one-half the size but still needed at least 12 ounces of lager, could have possibly even used more.
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Fantastic recipe and cooking method. I used only a 2lb cut and 1/2 the rub (but still used a full bottle of Blue Betoken'due south Toasted Larger). It was enough liquid for my well sealed roasting pan. I added 1 tsp of liquid smoke but a smoked stout could too piece of work. Scout your salt - Since my cut was so small, fifty-fifty with 1/ii the rub, the onions were crazy salty and couldn't be used. I ended up simply slicing against the grain for a traditional serving. Volition absolutely make this once more - might even put my smoker away.....
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Great recipe . the meat was very tender and flavorful. I also has a three lb brisket , only 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 one-half.
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Source: https://www.epicurious.com/recipes/food/views/beer-braised-brisket-51263840
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