Beer-Braised Brisket with Honey-Lime Glaze

Photo: José Picayo; Styling: Jocelyne Beaudoin

To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3.

Yield: 16 servings (serving size: about 3 ounces beef and 1 1/2 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 7.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 28.3g
  • Carbohydrate: 9.8g
  • Fiber: 0.7g
  • Cholesterol: 68mg
  • Iron: 2.6mg
  • Sodium: 191mg
  • Calcium: 23mg

Ingredients

  • 2 teaspoons canola oil
  • 1 (5-pound) flat-cut beef brisket, trimmed
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 4 cups water
  • 3 cups dark beer
  • 2 cups chopped carrot
  • 1 cup vertically sliced onion
  • 1/4 cup chopped peeled fresh ginger
  • 1/4 cup no-salt-added ketchup
  • 1 teaspoon lower-sodium soy sauce
  • 1/4 teaspoon crushed red pepper
  • 20 cilantro sprigs
  • 10 thyme sprigs
  • 6 orange rind strips
  • 6 lemon rind strips
  • 2 bay leaves
  • 1 apple, cored and cut into 6 wedges
  • 1 (3-inch) cinnamon stick
  • 1/4 cup honey
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. Heat oil in a heavy roasting pan over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and black pepper. Add beef to pan; cook 15 minutes, browning on both sides. Drain oil from pan. Add water and next 14 ingredients (through cinnamon). Bring to a boil; cover with foil, and bake at 325° for 4 hours. Remove beef from pan, reserving cooking liquid. Strain liquid through a sieve into a bowl, and skim fat from surface. Return liquid and beef to pan.
  3. 3. Cook beef, uncovered, at 325° for 1 1/2 to 2 hours or until meat is fork-tender, basting occasionally. Remove beef from pan, reserving cooking liquid; cover and keep warm.
  4. 4. Place a large zip-top plastic bag inside a bowl. Pour cooking liquid into bag. Carefully snip off 1 bottom corner of bag, and drain liquid into a medium saucepan, stopping before fat layer reaches opening. Discard fat. Cook the liquid over medium-high heat until reduced to about 1 cup. Stir in remaining 1/4 teaspoon salt, honey, and lime juice. Cut beef diagonally across grain into thin slices; serve with sauce. Sprinkle evenly with chopped cilantro.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beer-Braised Brisket with Honey-Lime Glaze Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy