To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3.
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
How to Make It
Preheat oven to 325°.
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.
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.
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.
I was so excited to try this recipe because I was looking for new beef recipes and I had never made a brisket before. It smelled so good while it was cooking but I was very disappointed in the final product - the meat itself didn't have much flavor, and the sauce pretty much tasted like lime. Also, almost all of the liquid cooked off within the first four hours and I had to keep adding water for the remainder of the cooking time. I think next time I'll have my husband smoke a brisket in his smoker instead.
Made this tonight for the first time just as the recipe is written. It's kinda bland. Yes, I realize it is a cooking light recipe, but for all of the ingredients I added and the time needed to cook (6 hours total) I expected much more.
Not sure if I would go through the trouble again. Might be better off smoking a brisket instead.
Wow, wow, wow. I've never made brisket before and in fact had passed this recipe by in the magazine--but I'm glad I found it online! This is amazing. I've grown a bit weary of variations on standard pot-roast type recipes(beef/carrot/potatoes/brown gravy), so this sauce's sweet, slightly citrusy notes were a welcome and delicious change. I did have to add more liquid (1 cup water and 1 can chicken broth) during the uncovered cooking portion. I served it with jasmine rice, asparagus and cubed mango. WOW!
WOW! I am planning to make this recipe for my February CL Supper Club. I always like to try my recipe in advance before bringing it to a gathering and this did not disappoint. The glaze just adds a little something extra to it. It did take a while and there were lots of steps along the way, but the end result was amazing. Worth the effort, but you do get a lot of time once it is in the oven. Enjoy!
This was an excellent recipe. We made it yesterday for Christmas dinner and in advertenly we put the honey in the marinade to bake with the brisket but the meat & sauce turned out perfectly. We did not cook the sauce down to one cup because it would have taken too long, I added about a 1T of Wondra and we had about 2 cups of sauce. We will definitely make this again.
Didn't change a thing. Would cut the carrots finer so they might cook down and make it through the sieve and into the glaze. First cooking went great except I forgot to cover it for about an hour. After the first cooking stopped and chilled overnight. Next afternoon ready to put it in the oven again and dropped it!! Fortunately still had double foil tightly over it so only lost what looked like about 1/2 the liquid. Added about 3 cups of beef broth to make up for half the liquid lost and had plenty of liquid for basting and making the glaze (didn't add salt for the glaze since it was in the extra broth). Really, really yummy. Everyone loved it. Also made the Braised Kale from the same Cooking Light issue and the flavors were perfect together. Will definitely make again and again!
A lot of preparation, but it tastes incredible! The only problem we had was the second time we cooked it, per recipe directions, after an hour, it was done, and all the liquid had dried up! We put the lime juice mixture in the pan, mixed in around and poured it over the roast. It tasted great! I think the oven temperature should be lower the second cooking because the 5-1/2 to 6 hours is a lot of cooking time! Our guests loved it! We did not alter the recipe and even sliced the onions as as directed!
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