Richard Costes
IPA Braised Brisket
TIPS: I left the fat cap on because that prevented the brisket from drying out - but some people recommend taking it off because they don't like it. Your choice! Also, ingredients below aren't exact - I bought the brisket from the farmer's market near me and just tossed things into the pot and braised until it was done. It was SUPER easy.
INGREDIENTS
2 tbsp cumin
2 tbsp paprika
2 tbsp dried thyme
1 tsp salt
olive oil
1 bottle of your choice of IPA
4 cups beef stock
5 cloves of garlic, chopped
6 stalks of celery
6 carrots
2 onions
DIRECTIONS
Preheat oven to 325
Trim your brisket - definitely remove the silverskin - fat cap is optional. Watch a few youtube videos to decide!
Combine the cumin, paprika, thyme, and salt
Rub the spice mixture all over the brisket
Heat up oil in a hot pan and saute the brisket on both sides
Remove brisket from pan
Add your choice of IPA to the pan and bring to the boil
As the beer is beginning to boil, scrape the bottom of the pan to loosen any browned bits
Once the beer is boiling - add beef stock and garlic
Bring the liquid back up to a boil
Add the brisket to the pan - cover and put in the oven for 2 hours
After 2 hours, flip the meat over and cook an additional 2 hours
After those 2 hours, add in carrots, celery, and onion
Cook for 1 more hour
Remove brisket from pan and let rest before serving however you'd like