Ingredients for Beer Braised Brisket With Onions
- 1 (3-4 lb) beef brisket
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 1 bay leaf
- 1 (12-ounce) bottle beer (such as stout or porter)
- 1 beef bouillon cube
- 2 tablespoons balsamic vinegar
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How to Make Beer Braised Brisket With Onions
- Preheat oven to 350°F (175°C).
- Pat 3-4 lb brisket dry and generously sprinkle with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Cover the pot tightly and braise in the middle of the oven until the meat is very tender, 3 to 3 1/2 hours.
- Remove from oven and let cool in the sauce, uncovered, for 30 minutes.
- 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.
- Slice the cold meat thinly across the grain.
- 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.*
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
19g
Fat
108g
Carbs
4g
