This week is all about holiday meals, and today is no exception. Serve this beer braised brisket with onion jam for any occasion and with minimal effort. Season the brisket, pop it in the oven, and sit back and relax while the brisket cooks! You won't regret trying this recipe once you bite into that tender juicy brisket topped with a savory onion jam. Drooling yet? I know I am and I just ate!
Beer Braised Brisket with Onion Jam
Beer braised brisket
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon paprika
- 8 garlic cloves minced
- 2 tablespoon canola oil
- 5 lb flat-cut brisket roast
- 4 cups beef stock
- 1 12- ounce IPA beer
- 1 tablespoon oil
- 3 medium onions sliced
- 2 tablespoon all purpose flour
- 2 tablespoon balsamic vinegar
- 3 tablespoon brown sugar
- 1 tablespoon fresh thyme chopped
- Preheat oven to 325 degrees F.
- Combine salt, pepper, cumin, chili powder, oregano, paprika, garlic and oil in a small bowl. Rub seasoning over the side of the beef without the fat cap and let sit for 20 minutes. Place the brisket, fat side up, in a roasting pan. Add the beef stock and beef, cover and braise in the oven for 3 ½ to 4 hours or until brisket can easily be shredded with a fork. Remove from oven. Skim fat from cooking liquid and reserve 1 cup.
- Prepare the onion jam. Heat oil in a nonstick saute pan over medium heat. Add onions and cook until caramelized about 20 minutes. Add a little bit of water if the pan becomes too dry. Add flour and stir to coat the onions. Add balsamic vinegar, brown sugar, thyme, and reserved cooking liquid. Bring to a boil, reduce heat to low and simmer for 10 minutes. Season with salt and pepper. Serve with brisket.
**Helpful tips and common mistakes
What is braising exactly? It's a cooking method that combines both dry and moist heat. First, sear the meat on the stovetop, allowing it to brown and caramelize. Then, finish it in the oven with just a touch of liquid. Slow cooking the meat at a lower temperature breaks down the connective tissue, resulting in tender meat. If you cannot find brisket, substitute with a roast, tri-tip, pork shoulder, or even lamb shanks.
If you'll notice, this recipe doesn't require you to sear the brisket first. However, the beef will still darken in color because of the spices being used.
Exactly four hours later and my roast was ready. The meat should easily fall apart without a knife when it is ready. The exterior has a golden crust from the spices and from the color of the braising liquid. The entire kitchen smells phenomenal and it's hard to contain my excitement at this point!
If you're having trouble slicing the brisket, let it cool slightly. You can always prepare the brisket the day before, slice it, and reheat it in its cooking liquid when you are ready to serve.
For the onion jam, if you're limited on time, caramelize the onions the day before or while the brisket is braising. Add the seasonings excluding the braising liquid and cook according to the recipe. Once the beef is done, reserve 1 cup of the braising liquid. Reheat the caramelized onions with the braising liquid and cook until the jam has thickened. Remove from heat and serve with the brisket.
For my full meal, I started with a lovely mushroom bruschetta with whipped goat cheese. The main course was, of course, this beer braised brisket with onion jam, and, for the side, I prepared roasted potato salad.
The overall meal was fantastic! The beer braised brisket was as tender as expected. The onion jam is a combination of sweet, savory, and tangy and a perfect condiment for the beef. You don't have to be a meat lover to enjoy this dinner!
For more meat inspiration check out these balsamic blood orange braised short ribs!