This was an easy and most delicious recipe. Many compliments for it on Christmas Day. This has a great flavor and adding the onion jam ( I added bacon to the jam) put it over the top. Reheated in a crock pot which made serving and cleaning up a breeze. Would recommend this to all! And this was the first time I attempted to make beef brisket!
Beer-Braised Brisket with Onion Jam
The secret to a succulent grand finale for Beer-Braised Brisket with Onion Jam starts with low, moist heat. After braising, the meat is chilled in the cooking liquid overnight; then the brisket is sliced and reheated in the rich, meaty cooking liquid to guarantee that every savory bite is juicy.
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Total: 12 Hours, 37 Minutes
- Calories: 287
- Fat: 10.6g
- Saturated fat: 3g
- Monounsaturated fat: 6.2g
- Polyunsaturated fat: 1.4g
- Protein: 38.3g
- Carbohydrate: 7.7g
- Fiber: 0.7g
- Cholesterol: 117mg
- Iron: 3.8mg
- Sodium: 490mg
- Calcium: 38mg
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground cumin
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 6 garlic cloves, minced
- 3 tablespoons canola oil, divided
- 1 (4 1/2-pound) flat-cut brisket roast (untrimmed)
- 4 cups unsalted beef stock (such as Swanson)
- 1 (12-ounce) beer
- 3 medium onions, sliced
- 3 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cornstarch
- 1 1/2 tablespoons chopped fresh thyme
- 1. Preheat oven to 325°.
- 2. Combine 1 1/4 teaspoons salt and next 4 ingredients (through garlic) in a small bowl. Stir in 1 tablespoon oil. Rub salt mixture evenly over side of beef without fat cap; place beef, salt-mixture side down, in an enameled cast-iron Dutch oven. Combine stock and beer; pour over beef. Cover and bake at 325° for 4 hours or until tender, turning after 2 hours. Cool to room temperature; cover and refrigerate overnight.
- 3. Preheat oven to 350°.
- 4. Trim fat cap from beef; discard. Thinly slice beef. Skim fat from cooking liquid; discard fat. Remove 1 cup cooking liquid; set aside. Place beef and remaining cooking liquid in a 13 x 9-inch glass or ceramic baking dish; cover with foil. Bake at 350° for 30 minutes or until thoroughly heated.
- 5. Heat a large skillet over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add onions; sauté 6 minutes. Reduce heat to medium; cook 15 minutes or until tender, stirring occasionally. Stir in vinegar, sugar, and cornstarch; cook 30 seconds. Stir in reserved 1 cup cooking liquid; bring to a boil. Cook 1 minute, stirring frequently; remove from heat. Stir in remaining 1/4 teaspoon salt and thyme. Serve with beef.
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