Beer Braised Brisket with Onion Jam

For a spectacular meal to celebrate a special occasion or to liven up a mundane weeknight, prepare this beer braised brisket with onion jam. The fall-apart brisket with sweet onion jam is an unbeatable combination!

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• Watch how to make this
• What makes this dish special
• Ingredients
• Substitutions and variations
• Step-by-step instructions
• Recipe tip
• Make-ahead and storage
• Frequently asked questions
• More braised meat recipes
• Recipe

Watch how to make this

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beer braised brisket with onion jam. comment "RECIPE" for the full link. #holidaymenu #easyrecipes #recipesforyou #dinnerideas

♬ Delicious - Pabzzz

Ingredients

• Brisket: The main protein of the dish. Brisket is a tough cut of meat that becomes tender and flavorful when cooked low and slow. It's ideal for braising as it absorbs flavors well and develops a rich taste.
• Spices: Season the brisket with a combination of spices including cumin, chili powder, paprika, and oregano. This spice mix adds complexity, depth, and a slight heat to the dish.
• IPA beer: The beer adds depth and complexity to the braising liquid. It helps tenderize the meat and imparts a subtle bitterness and hoppy flavor that complements the beef. Any good quality IPA will work, but a medium-bodied IPA with balanced bitterness is ideal.
• Onions: Onions form the base of the onion jam. They provide sweetness and depth to the dish when caramelized. 
• Balsamic vinegar: In the onion jam, balsamic vinegar adds acidity and a complex sweetness.
• Brown sugar: Adds sweetness to the onion jam.
• Thyme: Fresh thyme in the onion jam adds an herbal, slightly minty flavor that brightens the dish.

Substitutions and variations

• Protein: Try this recipe with another cut of beef such as chuck roast or pork shoulder.Gluten-free: Make sure your IPA beer is gluten-free and use gluten-free all-purpose flour for the onion jam.

Step-by-step instructions

Step 1: Marinate brisket

What is braising exactly? It's a cooking method that combines both dry and moist heat. First, sear the meat on the stovetop, allowing it to brown and caramelize. Then, finish it in the oven with just a touch of liquid. Slow cooking the meat at a lower temperature breaks down the connective tissue, resulting in tender meat. If you cannot find brisket, substitute with chuck roast, pork shoulder, or lamb shanks.

If you'll notice, this recipe doesn't require you to sear the brisket first. However, the beef will still darken in color because of the spices being used.

Combine the spices with oil and garlic to make a paste. Smear the paste evenly on the side of the brisket that doesn't have fat. We want to season the meat directly to ensure the flavors seep through.

Let the brisket sit for at least 20 minutes to quickly marinate.

Step 2: Braise

Place the brisket with the seasoned side down, the fat side facing up on a roasting rack. Then, pour the beef broth and beer into the roasting rack.

Cover the pan with aluminum foil, making sure it's tightly sealed to prevent any liquid from evaporating. Then pop the brisket into the oven and let it do its thing.

Step 3: Prepare onion jam

Meanwhile, start the onion jam. Caramelizing onions takes about 40 minutes so we want to get a jump start while the brisket is cooking.

Heat oil in a large saute pan over medium heat and add the onions. I like to use a light-colored pan to get an accurate color of the onions. If you use a darker pan, it can be harder to see the color.

Continue to cook the onions, stirring occasionally, until they reach a deep brown color. Add flour and stir to coat. The flour will help thicken the jam.

When the roast is done, pour the braising liquid into a fat separator and reserve 1 cup. Pour the reserved liquid into the caramelized onions along with balsamic vinegar, brown sugar, and fresh thyme. Bring the jam to a simmer and continue to cook until thickened.

Step 4: Putting it all together

Exactly four hours later my roast was ready. The meat should easily fall apart without a knife when it is ready. The exterior has a golden crust from the spices and the color of the braising liquid. The entire kitchen smells phenomenal and it's hard to contain my excitement at this point!

If you're having trouble slicing the brisket, let it cool slightly. You can always prepare the brisket the day before, slice it, and reheat it in its cooking liquid when you are ready to serve.

For my full meal, I started with a lovely mushroom bruschetta with whipped goat cheese. The main course was, of course, this beer braised brisket with onion jam, and, for the side, I prepared roasted potato salad. It was, to say the least, one amazing meal!

The beer braised brisket was as tender as expected. The onion jam was a combination of sweet, savory, and tangy and the perfect condiment for the beef. You don't have to be a meat lover to enjoy this dinner!

Make-ahead and storage

• Make-ahead: You can caramelize the onions the day before and reheat them before finishing the jam. You can also marinate the brisket the night before, although it isn't required.
• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Frequently asked questions

More braised meat recipes

Looking for more braised meat dishes? Try these:

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