Beer Braised Brisket

1 x 330 ml Non Blonde IPA

4 Cups Beef Stock

2 Teaspoon Salt

1 Teaspoon Black Pepper

1 Tablespoon Ground Cumin

1 Tablespoon Chili Powder

1 Teaspoon Dried Oregano

1 Tablespoon Paprika

8 Garlic Cloves Minced

2 Tablespoon Sunflower Oil

2.5 Kg Flat-Cut Brisket Roast

Onion jam

1 Tablespoon Oil

3 Medium Onions Sliced

2 Tablespoon All Purpose Flour

2 Tablespoon Balsamic Vinegar

3 Tablespoon Brown Sugar

1 Tablespoon Fresh Thyme Chopped

Beer Braised Brisket

Preheat the oven to 325˚ F / 160˚ C

Combine the salt, pepper, cumin, chili powder, oregano, paprika, garlic and oil in a small bowl.

Rub the seasoning over the side of the beef without the fat cap and let sit for 20 minutes.

Place the brisket, fat side up, in a roasting pan.

Add the beef stock and IPA, cover and braise in the oven for 3 ½ to 4 hours or until brisket can easily be shredded with a fork.

Remove from the oven.

Skim the fat from the cooking liquid and reserve 1 cup.

Onion Jam

Prepare the onion jam. Heat the oil in a nonstick sauté pan over medium heat.

Add the onions and cook until caramelized about 20 minutes.

Add a little bit of water if the pan becomes too dry.

Add flour and stir to coat the onions.

Add balsamic vinegar, brown sugar, thyme, and reserved cooking liquid.

Bring to a boil, reduce heat to low and simmer for 10 minutes.

Season with salt and pepper.

Serve with the brisket.

Helpful Tips and Common Mistakes

What is braising exactly? It’s a cooking method that combines both dry and moist heat. First, sear the meat on the stovetop, allowing it to brown and caramelize. Then, finish it in the oven with just a touch of liquid. Slow cooking the meat at a lower temperature breaks down the connective tissue, resulting in tender meat. If you cannot find brisket, substitute with a roast, tri-tip, pork shoulder, or even lamb shanks.