Rating: 5 stars
4 Ratings
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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. Should you be preparing this for Passover and wanting to abide by the Kosher for Passover dietary guidelines, omit the beer by substituting additional stock.

Recipe by Cooking Light December 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
37 mins
total:
12 hrs 37 mins
Yield:
Serves 12 (serving size: 3 ounces beef and about 1/4 cup onion jam)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

287 calories; fat 10.6g; saturated fat 3g; mono fat 6.2g; poly fat 1.4g; protein 38.3g; carbohydrates 7.7g; fiber 0.7g; cholesterol 117mg; iron 3.8mg; sodium 490mg; calcium 38mg.
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