Beer Braised Brisket With Onions Recipe

Ingredients for Beer Braised Brisket With Onions

• Beef Brisket
• Salt
• Black Pepper
• Olive Oil
• 2 large yellow onions, thinly sliced
• 1 bay leaf
• 1 (12-ounce) bottle of beer (stout or porter recommended)
• Beef Bouillon Cube
• Balsamic Vinegar

How to Make Beer Braised Brisket With Onions

1. Preheat oven to 350°F (175°C).
2. Pat 3-4 lb brisket dry and generously sprinkle with salt and pepper.
3. Heat 2 tablespoons olive oil in a 6-8 quart wide, heavy-bottomed pot over moderately high heat until hot but not smoking. Brown the brisket well on all sides, about 10 minutes total. Transfer meat to a platter.
4. Add 2 large yellow onions, thinly sliced, and 1 bay leaf to the pot. Cook over moderate heat, stirring occasionally, until golden brown, 10-12 minutes. Remove from heat and transfer half the onions to a bowl.
5. Arrange brisket in the pot over the remaining onions in the pot. Top with the reserved onions, ensuring the meat is covered with onions both above and below.
6. Add 1 (12-ounce) bottle of beer (such as stout or porter), 1 cup beef bouillon, and 2 tablespoons balsamic vinegar to the pot. Bring to a boil.
7. Cover the pot tightly and braise in the middle of the oven until the meat is very tender, 3 to 3 1/2 hours.
8. Remove from oven and let cool in the sauce, uncovered, for 30 minutes.
9. Transfer brisket to a clean cutting board. Skim off any solidified fat from the sauce. Season the sauce to taste with additional salt and pepper.
10. Slice the cold meat thinly across the grain.
11. To reheat, place sliced brisket and sauce in a shallow baking pan, cover, and reheat in a 350°F (175°C) oven for 45 minutes. *Ensure the meat is well-covered with liquid during reheating to prevent drying out.*
12. Serve immediately and enjoy!