Busy in Brooklyn Beer Braised Brisket with Onion Gravy
This Beer Braised Brisket with Onion Gravy is a delicious and tender meal that's perfect for holiday feasts. The meat is cooked slowly to break down the connective tissues, resulting in a succulent dish rich with flavor from caramelized onions and dark beer.
Equipment
- 1 Oven-safe pot
Ingredients
Main ingredients
- 3 lbs brisket or any tough cut that requires braising
- salt and pepper to taste
- 2 Spanish onions peeled and thinly sliced
- ⅓ cup dark brown sugar
- 1 12oz bottle beer ale preferred
- 2 tablespoon apple cider vinegar
Instructions
Instructions
- Season your brisket with salt and pepper and sear in an oven-safe pot over high heat on all sides. Set the meat aside.
- Add some oil to the pan and saute onions, picking up the little bits from the bottom of the pan as it cooks.
- Add brown sugar, salt and pepper and cook over medium-high heat until onions are golden, sticky and caramelized (about 25 minutes).
- Deglaze the pan with a bottle of beer.
- Add vinegar and brisket to the pot, cover tightly and bake at 325 degrees for 2 hours.
- Turn the brisket over and cook until fork-tender, 30 minutes-1 hour (or longer, use a fork to check tenderness).
- Once cooled, remove the brisket from the pot and slice thinly against the grain. Serve with onion gravy.
- If the gravy needs thickening, let it cook uncovered over high heat until it reduces to desired consistency.
- Adjust seasoning, if needed.
- For more flavor, you may add some fresh rosemary, thyme or dried bay leaves.
Notes
TIP: If the gravy needs thickening, let it cook uncovered over high heat until it reduces to desired consistency. Adjust seasoning, if needed. NOTE: For a larger brisket, cook for an additional 30 minutes – 1 hour per lb, until fork tender. Add additional beer, if necessary, so that ⅓rd of the meat is covered in liquid.
