Savory Beer-Braised Brisket with Caramelized Onions
This savory beer-braised brisket delivers rich, tender meat, infused with the deep flavors of caramelized onions and the complexity of beer. Clipped from a cooking magazine and also found on epicurious.com, this recipe offers a delightful twist that's perfect for gatherings or a family dinner. The brisket benefits from being prepared two days in advance, allowing the flavors to meld beautifully. For an even richer taste, use a quality stout or ale, but avoid dark beers to prevent bitterness. The accompanying sauce is an excellent addition for drenching the meat, making it both flavorful and juicy. Serve it with mashed potatoes or crusty bread to soak up the delicious gravy, and enjoy a dish that's as satisfying as it is impressive.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
beef brisket
3 1/2 - 4 lbs (trimmed of fat)
salt
3/4 teaspoon (to taste)
black pepper
1/2 teaspoon (to taste)
olive oil
2 tablespoons (for searing)
onions
2 lbs (halved lengthwise and thinly sliced (approximately 6 cups))
bay leaf
1 (Turkish or 1/2 California bay leaf)
beer
1 (12 ounce) bottle (not dark)
beef bouillon cube
1 (crumbled)
balsamic vinegar
1 tablespoon (for added depth of flavor)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Pat the brisket dry with paper towels, then generously sprinkle salt and black pepper over all sides.
3
In a large, heavy pot (6-8 quarts), heat the olive oil over moderate high heat until it's hot but not smoking.
4
Sear the brisket in the hot oil, browning it well on all sides for about 10 minutes. Once browned, transfer the brisket to a platter and set aside.
5
In the same pot, add the onions and bay leaf, using the remaining fat to cook. Stir occasionally, allowing the onions to caramelize for about 10-12 minutes until golden brown.
6
Once the onions are cooked, remove half and place them in a bowl. Layer the seared brisket over the remaining onions in the pot, then top with the onions you set aside, ensuring the brisket is covered.
7
Pour the beer, crumbled bouillon cube, and balsamic vinegar into the pot. The liquid should reach about halfway up the sides of the brisket. Bring this mixture to a boil.
8
Cover the pot with a lid (ensure the handle is oven-safe) and braise the brisket in the middle of the oven for 3 to 3 1/2 hours, or until it becomes fork-tender.
9
Once done, remove the pot from the oven and let it cool in the sauce for about 30 minutes, uncovered.
10
Transfer the brisket to a clean cutting board and skim off any solidified fat from the sauce. Season the sauce with additional salt and pepper to taste.
11
Slice the brisket against the grain and serve with the caramelized onions and generous ladles of the rich sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The primary cut of meat is a 3 1/2 to 4 pound beef brisket, trimmed of excess fat.
What type of beer is best for braising this brisket?
A quality stout or ale is recommended, but you should avoid using dark beers as they can lead to bitterness in the sauce.
Can this recipe be prepared in advance?
Yes, this brisket benefits from being prepared up to two days in advance, which allows the flavors to meld beautifully.
What is the recommended oven temperature for braising?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the brisket need to cook in the oven?
The brisket should be braised for 3 to 3 1/2 hours, or until it is fork-tender.
How many onions are required for the recipe?
The recipe calls for 2 pounds of onions, which is approximately 6 cups when halved lengthwise and thinly sliced.
Why is it important to pat the brisket dry before cooking?
Patting the brisket dry with paper towels ensures a better sear and more even browning when it hits the hot oil.
How long should I sear the brisket?
You should sear the brisket for about 10 minutes, ensuring it is well-browned on all sides.
How do I caramelize the onions correctly?
Stir the onions occasionally in the brisket fat for 10-12 minutes until they reach a golden brown color.
What is the purpose of balsamic vinegar in this recipe?
Balsamic vinegar is added to provide depth of flavor and complexity to the braising liquid.
How much liquid should be in the pot before braising?
The beer and other liquids should reach about halfway up the sides of the brisket.
Should the pot be covered while in the oven?
Yes, the pot must be covered with a lid to maintain moisture during the long braising process.
What should I do after removing the brisket from the oven?
Let the brisket cool in the sauce uncovered for about 30 minutes to help it retain its juices.
How do I handle the sauce once the meat is cooked?
You should skim off any solidified fat from the surface and season with additional salt and pepper to taste.
What is the best way to slice the brisket?
The brisket should be sliced against the grain to ensure the meat is tender and easy to chew.
What sides go well with this dish?
Mashed potatoes or crusty bread are excellent for soaking up the rich, savory gravy.
Is a specific type of bay leaf required?
The recipe suggests using one Turkish bay leaf or half of a California bay leaf.
How do I use the bouillon cube?
The beef bouillon cube should be crumbled directly into the pot with the beer and vinegar.
What size pot is recommended?
A large, heavy pot with a capacity of 6 to 8 quarts is ideal for this recipe.
How much olive oil is used for searing?
The recipe uses 2 tablespoons of olive oil.
What do I do with the onions before putting the brisket back in the pot?
Remove half of the caramelized onions, place the brisket over the remaining half, and then layer the reserved onions on top of the meat.
Can I use water instead of beer?
While the recipe specifies beer for its unique flavor profile, you could use beef broth, though the flavor character will change.
How do I know the oil is ready for searing?
The oil should be hot but not smoking before you add the brisket to the pot.
What seasoning is used on the meat initially?
The brisket is generously sprinkled with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
Is this a slow-cooked recipe?
Yes, this is a braised, slow-cooked meat dish intended to become tender over several hours.
Does the brisket require trimming?
Yes, the beef brisket should be trimmed of excess fat before preparation.
What if I don't have an oven-safe pot lid?
If your lid handle is not oven-safe, you can tightly cover the pot with heavy-duty aluminum foil instead.
Is the sauce served separately?
The sauce is intended to be ladled generously over the sliced meat and caramelized onions.
What is the source of this recipe?
This recipe was clipped from a cooking magazine and can also be found on epicurious.com.
How many grams of protein are in this dish?
The nutritional information, including protein content, is not specified in the provided recipe data.