Barbecue Braised Beef Brisket

Name: Barbecue Braised Beef Brisket
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Jewish
Ingredients: 1 brisket of beef, excess fat cap trimmed, about 2-3 pounds; 2 cans beef stock; 1 Tbsp chili powder; 1 bottle dark beer; 1 Tbsp Dijon mustard; 4 cloves garlic, chopped; 237 milliliters ketchup; 1 large onion, diced small; 2 teaspoons dried oregano; 1 teaspoon paprika; 1 teaspoon freshly cracked black pepper; 118 milliliters red wine vinegar; 1 teaspoon salt; 2 Tbsps Worcestershire sauce

Barbecue Braised Beef Brisket might be just the main course you are searching for. This recipe serves 6. One serving contains 557 calories, 64g of protein, and 23g of fat. Head to the store and pick up dijon mustard, beef stock, beer, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. Father's Day will be even more special with this recipe. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and dairy free diet. It is a rather expensive recipe for fans of American food. From preparation to the plate, this recipe takes about 5 minutes.

Instructions

Add all ingredients except the brisket to a Dutch oven and stir to combine.

Equipment you will use

Dutch Oven

Add brisket and submerge in the braising liquid. Cover and cook at 225 degrees until fork tender, 4-6 hours.

Remove brisket from liquid and let rest. Strain solids from braising liquid and if desired, let excess fat float to the top and skim off. Slice or shred brisket. Braising liquid can be used as a jus or thickened with cornstarch to make a gravy.

Ingredients you will need

Corn Starch

Gravy

Equipment

Dutch Oven

Ingredients

Servings:

brisket of beef, excess fat cap trimmed, about 2-3 pounds 2cans

beef stock 1Tbsp

chili powder 1bottle

dark beer 1Tbsp

Dijon mustard 4cloves

garlic, chopped 237milliliters

ketchup 1large

onion, diced small 2teaspoons

dried oregano 1teaspoon

paprika 1teaspoon

freshly cracked black pepper 118milliliters

red wine vinegar 1teaspoon

salt 2Tbsps

Worcestershire sauce

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket works really well with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Kongsgaard Hudson Vineyard Syrah. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 180 dollars per bottle.