Our good friend Stephanie is back with another tempting recipe. This one is a wonderfully spiced brisket that’s braised, in part, with our beer. It’s the perfect fall-apart brisket that you can cook during a long, lazy weekend day.
Allagash Beer Braised Brisket
- 2 tsp smoked paprika
- 3 tbsp brown sugar
- 1/2 tsp ground cumin
- 2 tsp salt
- 1 tsp pepper`
- 4 lb beef brisket
- 2 tbsp neutral cooking oil
- 3-4 shallots, peeled and sliced
- 5-6 cloves of garlic, microplaned
- 1 tbsp tomato puree
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 1/4 tsp liquid smoke
- 3 tsp worcestershire sauce
- 1 tbsp dijon mustard
- 1 12 oz. can Allagash White
- 1 1/2 c of beef broth
Preheat the oven to 325 degrees.
In a small mixing bowl, mix the smoked paprika, brown sugar, ground cumin, salt and pepper, then rub the seasoning generously over the brisket until it is completely seasoned on all sides.
In a large pot, heat the cooking oil and sear the brisket for about 5-6 minutes on both sides. Remove the brisket from the pot and set aside.
Add the shallots and garlic to the pot and stir. Add the tomato puree, then stir and allow the tomato puree to cook out for about 1-2 minutes.
Next, add the bay leaves, apple cider vinegar, liquid smoke, worcestershire sauce, dijon mustard and Allagash White. Stir and allow this to come to a simmer.
Stir in the beef broth and add the brisket back into the pot. Place the lid on the pot and put it into the oven to braise for 3 1/2 to 4 hours, basting the brisket every hour or so.
Once completely cooked, remove the brisket from the pot and set aside to rest for about 10 minutes. Meanwhile, cook down the remaining juices in the pot over medium heat until it has reduced to about 50%.
Slice the brisket against the grain and ladle over the pan sauce when serving.