Recipe Archive

Beer-Braised Brisket

Serving size:	Serves 4–6
Prep time:	30 min.
Cook time:	2–2½ hrs.
Difficulty:
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Nugget Signature Recipe

This dish is a hearty stick-to-your-ribs meal that is great for Oktoberfest.  The bitter character of the Märzen beer is gently counteracted with the addition of brown sugar.  Three different peppercorns add a bite that will cut through the richness of the gravy.  Beer-Braised Brisket will warm the hearts and stomachs of all your Oktoberfest guests.

Ingredients

• 1, 2-lb. Brisket
• ½ cup dark brown sugar
• 2 tablespoons Cider vinegar
• 1 tablespoon mixed cracked peppercorns (Green, Black, Pink)
• 1 tablespoon extra-virgin olive oil
• Sea salt to coat
• 3 stalks celery, large dice
• 3 carrots, large dice
• 1 yellow onion, large dice
• 2 bay leaves
• 2 Spaten Oktoberfest
• 1 tablespoon Dijon mustard

Preparation

Preheat oven to 425°F.

In a mixing bowl, combine brown sugar, vinegar, pepper, and olive oil.  Season the Brisket with salt, and then rub the mixture all over the brisket.

Let the roast marinate while you prepare the vegetables.

Roast the Brisket in the oven for 15-20 min. or until a dark crust has formed.

Preheat a medium sauté pan or rondeaux over medium-high heat; sauté the vegetables in olive oil until the onions turn translucent.  Deglaze the pan with the two beers, add the bay leaves, and bring to a boil. When the liquid boils, add the brisket, put on a tight-fitting lid and place the whole pan on the middle rack of the oven.  Turn the heat down to 350°F.  Braise the Brisket for 2-2½ hours or until the meat shreds easily with a fork.

When the meat is tender, take it out of the sauce and wrap it in aluminum foil.  Using a slotted spoon, scoop out half of the vegetables and discard;  discard the bay leaves as well.  Purée the sauce with an immersion blender and blend in the Dijon mustard.  Taste the sauce and rerseason if necessary. 

Slice the Brisket thin, against the grain, and serve with a healthy portion of gravy, and the remaining beers.

Techniques used in this recipe

• puree
• deglaze
• braise

Pair with

Pale Ale

— Hank Beal, Director of Adult Beverages

Marzen

— Hank Beal, Director of Adult Beverages

India Pale Ale

— Hank Beal, Director of Adult Beverages

Bock

— Hank Beal, Director of Adult Beverages

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