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Beer Braised Beef Brisket with Onions

The depth of flavor from this recipe is remarkable.

What you need

  1. 3-4 lb flat cut brisket
  2. 1 1/2 tsp kosher salt
  3. 1 tsp fresh ground black pepper
  4. 1/2 tsp smoked paprika
  5. 1/2 tsp porcini mushroom powder (see note below)
  6. 1/2 tsp dry mustard powder
  7. 1/2 tsp ground allspice
  8. 1 tsp onion granules
  9. 2 large onions, sliced thinly lengthwise
  10. 3-5 garlic cloves, chopped
  11. 3 Tablespoons soy sauce
  12. 1 Tablespoon Worcestershire sauce
  13. 1 bottle dark beer
  14. Olive oil

How to make it

  1. Combine salt, pepper, mushroom powder and dry spices
  2. Pat beef dry and sprinkle half the mixture on the top then rub in well
  3. Flip beef and sprinkle remaining mixture and rub in well
  4. Wrap in plastic, place on a plate and refrigerate for several hours (at least 4 up to overnight)
  5. Remove beef from refrigerator at least one hour prior to cooking
  6. Preheat oven to 300º
  7. Heat 2 tablespoons olive oil over medium high heat in a dutch oven or other ovenproof pot with a well fitting lid
  8. Place beef, fat side down into the pot and brown 3-4 minutes, flip and brown the other side for 3 minutes
  9. Remove meat to a plate and add onions to the pot
  10. Cook onions, stirring until browned bits in the bottom have lifted and blended into the onions - you can add a touch of the beer and reduce the heat if it seems to be cooking too fast
  11. Add garlic and stir
  12. Add the meat back on top of the onions
  13. Add the beer, soy and Worcestershire sauce
  14. Add 1/2 cup water or more to bring liquid halfway up the side of the meat
  15. Turn off hear, cover pot and place in oven
  16. Cook, undisturbed for 4 1/2 hours. You can reduce the heat to 250º for the last hour
  17. Remove pot from oven and let stand 15 minutes
  18. Remove beef to a cutting board, strain out onions and simmer sauce to reduce slightly
  19. Slice beef across the grain and serve with onions and sauce on the side

Note: You can easily grind dried porcini in a coffee mill or spice grinder. Alternatively, a mortar and pestle works well too.

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