• 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.



  • 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



  1. Preheat oven to 325

  2. Trim your brisket - definitely remove the silverskin - fat cap is optional. Watch a few youtube videos to decide!

  3. Combine the cumin, paprika, thyme, and salt

  4. Rub the spice mixture all over the brisket

  5. Heat up oil in a hot pan and saute the brisket on both sides

  6. Remove brisket from pan

  7. Add your choice of IPA to the pan and bring to the boil

  8. As the beer is beginning to boil, scrape the bottom of the pan to loosen any browned bits

  9. Once the beer is boiling - add beef stock and garlic

  10. Bring the liquid back up to a boil

  11. Add the brisket to the pan - cover and put in the oven for 2 hours

  12. After 2 hours, flip the meat over and cook an additional 2 hours

  13. After those 2 hours, add in carrots, celery, and onion

  14. Cook for 1 more hour

  15. Remove brisket from pan and let rest before serving however you'd like

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