How to Make Brisket Braised in Beer
September 5, 2024
Today, I’m excited to cook a delicious brisket! We’ll start by caramelizing a generous amount of onions to bring out their natural sweetness. Then, we’ll nestle the brisket on top and braise it slowly in beer, letting all the flavors meld together. The end result? A tender, mouthwatering brisket that’s so good, you’ll be licking your fingers for more!
This beer-braised beef brisket is a hearty, savory dish with deep, rich flavors. The seared beef develops a caramelized crust that adds depth, while the beer and beef broth braising liquid infuse the meat with a malty, slightly tangy taste. Thyme and garlic provide aromatic notes, while the onions become sweet and tender as they cook, blending into the gravy for a smooth, comforting finish.
When it comes to frugality, purchasing beef cuts like brisket is an excellent choice for anyone looking to get a flavorful and satisfying meal on a budget. Brisket is typically a more affordable cut of beef compared to prime cuts like ribeye or tenderloin because it comes from the lower chest of the cow, an area that gets a lot of use. As a result, brisket contains a lot of tough connective tissue that requires longer, slower cooking methods to break down.
The Value of Buying Tougher Cuts:
Tougher cuts, such as brisket, are often sold at a lower price per pound because they aren’t as immediately tender as more expensive cuts. However, when cooked properly, these cuts can become just as flavorful, if not more so, than their pricier counterparts. Brisket, in particular, is prized for its rich, beefy flavor that develops as it braises or smokes over time.
The Importance of Slow Cooking:
One of the keys to transforming a tough cut like brisket into a tender and succulent meal is slow cooking. Methods such as braising (like in the beer-braised recipe) or slow roasting give the connective tissues, like collagen, time to break down into gelatin. This not only tenderizes the meat but also enhances its juiciness. Cooking brisket over a low heat for several hours ensures that the fibers in the meat relax and soak up the surrounding flavors, making each bite tender and packed with flavor.
If cooked too quickly at high temperatures, the brisket will remain tough and chewy. The patience required for slow cooking is rewarded with a melt-in-your-mouth texture and deep, savory taste. In essence, slower cooking transforms a humble, inexpensive cut of beef into a restaurant-quality meal.
Stretching Your Grocery Dollar:
Brisket is also a versatile cut that can yield multiple meals, further adding to its frugality. Leftovers can be repurposed into sandwiches, tacos, or stir-fries, making it a great choice for meal prepping or feeding a larger group.
Beer Braised Beef Brisket Recipe
Ingredients:
1 (3-pound) beef brisket
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 yellow onions, sliced
6 garlic cloves, peeled and smashed
6 sprigs of fresh thyme
12 oz lager (such as Modelo Negra)
4 cups beef broth
Instructions:
Prepare the brisket rub: In a small bowl, mix the salt, garlic powder, black pepper, and paprika. Rub half of the mixture on one side of the brisket, then flip and rub the remaining half on the other side. Place the brisket in a zip-top bag and refrigerate overnight.
Bring brisket to room temperature: The next day, remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes.
Sear the brisket: Heat oil in a heavy pot over medium-high heat. Sear the brisket on all sides until browned, about 3–4 minutes per side. Remove the brisket from the pot and set aside.
Cook the onions: Deglaze the pot by adding a little beef broth, scraping up any browned bits. Add the sliced onions and cook until softened, about 5 minutes.
Braise the brisket: Place the brisket on top of the onions in the pot. Scatter the garlic cloves and thyme sprigs around the beef. Pour in the lager and beef broth, then season to taste with additional salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, flipping the brisket halfway through. Continue simmering for an additional 2 hours until the meat is tender.
Reduce the sauce: Remove the brisket to a cutting board. Bring the remaining liquid to a rolling boil and reduce for about 10 minutes to thicken the sauce.
Serve: Trim any excess fat from the brisket and slice against the grain. Arrange the slices on a platter and pour the reduced sauce and onions over the top. Serve hot.
Nutritional Breakdown (Per Serving):
Serving Size: Approximately 1/6 of the brisket (5 oz of meat with sauce)
Calories: 320 kcal
Protein: 38g
Fat: 15g
Saturated Fat: 5g
Carbohydrates: 5g
Fiber: 1g
Sugars: 2g
Cholesterol: 95mg
Sodium: 580mg