4 hrs 25 mins
Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.
My Private Note
Units: US | Metric
- 1 (3 1/2-4 lb) beef brisket, trimmed of fat
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 lbs onions, halved lengthwise, thinly sliced lengthwise (6 cups)
- 1 turkish bay leaf (or 1/2 California bay leaf)
- 1 (12 ounce) bottle beer, not dark
- 1 beef bouillon cube, crumbled
- 1 tablespoon balsamic vinegar
- 1Preheat oven to 350 degrees F.
- 2Pat brisket dry and sprinkle with salt and pepper.
- 3Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
- 4Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
- 5Remove from heat and transfer half the onions to a bowl.
- 6Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
- 7Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
- 8Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
- 9Cool in sauce, uncovered about 30 minutes.
- 10Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
- 11Slice meat across the grain and serve with the sauce.
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Nutritional Facts for Beer-Braised Brisket With Onions
Serving Size: 1 (363 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 717.2
- Calories from Fat 505
- Total Fat 56.1 g
- Saturated Fat 21.7 g
- Cholesterol 144.9 mg
- Sodium 426.7 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 1.6 g
- Sugars 4.9 g
- Protein 34.9 g