Thursday, November 10, 2011

Beer Brisket

2 Tbsp canola oil
3-lb brisket
Kosher salt and pepper
1 stick cinnamon
10 whole cloves
4 green cardamom pods, crushed
3 white onions, sliced 1/2-inch thick
3 Tbsp garlic-ginger paste
1 Tbsp dark brown sugar
22-oz lager beer
1 cup beef broth
1 tsp apple cider vinegar

1.  Preheat oven to 325 degrees.  Heat dutch oven over medium-high heat.  Season brisket with salt and pepper.  Brown meat on all sides, about 10 minutes.  Remove from pot.

2.  Reduce heat to medium.  Add cinnamon, cloves, cardamom.  Cook 1 minute.  Add onions and garlic-ginger paste.  Sprinkle with salt.  Cook until golden, about 10 minutes.

3.  Add sugar and beer to pot.  Return the meat.  Add beef broth.  Bring to a boil.  Put in oven for about 3 hours.  If too much liquid, cook some off.  Add cider vinegar to the gravy.

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