May 4, 2011 | Meat & Poultry
Brisket is one of those cuts of meat everyone should know how to cook. For some reason, it was the hardest thing for me to cook when I was younger. I’m guessing that had something to do with my inherent impatience and lack of understanding that a tough cut of meat just can’t be rushed. What I love about brisket is that it’s cheap and versatile. I found a grass fed beef brisket in my freezer and decided to cook it up yesterday, really with some shredded beef tacos in mind (recipe coming!). But brisket is equally good sliced against the grain. This slightly more formal presentation of the meat might not look that tender, but thanks to a long braise, it is.We had the sliced brisket for dinner one night, then I shredded up the leftovers, heated it up with some of the braising liquid I had reserved, and use them in my tacos. One roast, two ways – multiple meals. What more can you ask from a humble cut of meat?
- 1 large onion, diced small
- 4 cloves garlic, chopped
- 1 bottle dark beer
- 2 cans beef stock
- ½ cup red wine vinegar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 brisket of beef, excess fat cap trimmed, about 2-3 pounds
- Add all ingredients except the brisket to a Dutch oven and stir to combine. 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.