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Beer Braised Beef Brisket with Onions
The depth of flavor from this recipe is remarkable.
What you need
- 3-4 lb flat cut brisket
- 1 1/2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp porcini mushroom powder (see note below)
- 1/2 tsp dry mustard powder
- 1/2 tsp ground allspice
- 1 tsp onion granules
- 2 large onions, sliced thinly lengthwise
- 3-5 garlic cloves, chopped
- 3 Tablespoons soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 bottle dark beer
- Olive oil
How to make it
- Combine salt, pepper, mushroom powder and dry spices
- Pat beef dry and sprinkle half the mixture on the top then rub in well
- Flip beef and sprinkle remaining mixture and rub in well
- Wrap in plastic, place on a plate and refrigerate for several hours (at least 4 up to overnight)
- Remove beef from refrigerator at least one hour prior to cooking
- Preheat oven to 300º
- Heat 2 tablespoons olive oil over medium high heat in a dutch oven or other ovenproof pot with a well fitting lid
- Place beef, fat side down into the pot and brown 3-4 minutes, flip and brown the other side for 3 minutes
- Remove meat to a plate and add onions to the pot
- 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
- Add garlic and stir
- Add the meat back on top of the onions
- Add the beer, soy and Worcestershire sauce
- Add 1/2 cup water or more to bring liquid halfway up the side of the meat
- Turn off hear, cover pot and place in oven
- Cook, undisturbed for 4 1/2 hours. You can reduce the heat to 250º for the last hour
- Remove pot from oven and let stand 15 minutes
- Remove beef to a cutting board, strain out onions and simmer sauce to reduce slightly
- 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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