Beer Braised Brisket

6 garlic cloves
2 tbsp brown sugar
2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp fresh ground black pepper
1 tbsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
¼ cup kosher salt, plus more
1 8-10 lb untrimmed flat cut brisket
2 onions, thinly sliced
1 12oz can lager

Finely chop garlic in a food processor, add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and ¼ cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; shill 1-2 days. Let meat sit out until room temperature, about 1 hour.

Preheat oven to 325 degrees. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5-6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5-10 minutes.

Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and seasoning salt if needed.

Brisket can be braised 1 day ahead; let cool and chill, covered. Reheat for 325 degrees, covered for 1 ½ hours. 

Categories: Cooking with Chef Hermann