Beer Braised Brisket

This week we try our hand at Brisket. This recipe uses beer, ketchup, brown sugar, and an onion based marinade.


It's braised in the oven for a few hours for a very tender cut of meat. Serve with sandwiches, traditional BBQ sides, or whatever else you fancy!

Recipe: http://www.foodnetwork.com/recipes/calling-all-cooks/brisket-recipe/index.html

Dan's Version and Comments

Meat.

 Dan went for the artistic shots this week.

Unlike pictured, trim fat and cut against grain.

Just after Mo removes the "clumsily" part from our website's description, I do something like this...I use corned beef brisket instead of regular brisket. Nonetheless, this dish was quite delicious. For those who are concerned that this dish might be a little too "ketchupy," I think the beer does a great job of cutting through the intensity of the ketchup. 

As a side note, if you do not own a dutch oven, buy one! It even cooks the meat so it comes out perfectly. The one thing which may have made this dish slightly better, besides using the appropriate cut of meat, would have been to quickly brown the meat before cooking it. 

Mo's Version and Comments

Let roast uncovered for some time. Reduces the liquid and browns the edges.

Voila!

Slice against grain. 

Another one of those great set it and forget dishes. Great recipe if you want a very tender cut of meat that will serve a ton of people. Sliders with BBQ sauce would be great here.

Although this was a solid meal, I'll leave the braised brisket to the deli masters who really have this down to a science (think Hershel's in Philly). If I'm going to braise something for a few hours, I'll stick to short ribs or carnitas. 

This did make me miss dry-rubbed, smoked brisket. Hmm....

Next week we do a great classic: Chicken Marsala. We will be joined by a special guest poster!