Beer-Braised Brisket with Onion Jam

Photo: Johnny Miller; Styling: Sarah Smart

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.

Yield: Serves 12 (serving size: 3 ounces beef and about 1/4 cup onion jam)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 37 Minutes
Total: 12 Hours, 37 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 325°.
  2. 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. 3. Preheat oven to 350°.
  4. 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. 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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