Braised Brisket

I hadn't cooked a brisket in a long time, until my dear friend Ally from Ally's Kitchen posted a recipe for a terrific looking brisket, and that was it. I ran to Fresh Cuts Butcher and Seafood (the best butcher shop ever!) and got a nice brisket! Ran home and decided to make it for lunch, without realizing that it takes quite a few hours to cook a brisket. I'm not a dinner person, but that day, i ate dinner, and then  had another plate, and leftovers the next day! And of course, put some brisket on a bun and add some slaw to it, and bring lunch to your friends at work, since with a brisket that large , you will have enough for a few people!

Enjoy!

Printable Recipe - click here

Ingredients:

5-6 lb brisket

salt and pepper

olive oil

1 large onion, chopped

4-6 cloves garlic, chopped

1 jalapeno, seeded and chopped

2 tablespoons smoked paprika

1 teaspoon cumin

1 teaspoon coriander

1 16oz can whole peeled tomato, slightly crushed by hand or use fresh tomatoes, quartered and peeled

1 12oz can lager beer

3-4 cups beef broth

1/4 cup favorite bbq sauce( i used my own)

Preheat oven to 300F.

Remove most of the fat from brisket, discard the fat. Sprinkle salt and pepper all over meat. Add olive oil to the bottom of a dutch oven. Brown brisket on all sides. Remove from pan. Add more olive oil if needed.

Add onions and cook for 4-5 minutes. Add garlic, jalapenos, smoked paprika, cumin and coriander. Cook for another 4-5 minutes. Add brisket back to pan. Add beer, tomatoes and broth. Bring to a boil, cover and transfer to preheated oven. Cook for 4-5 hours, until meat is coming apart. Remove brisket from pan. Add bbq sauce to broth and reduce over high heat by a third. Slice brisket and arrange on serving platter with reduced sauce poured over the meat. Serve warm.