A tender brisket braised in a delicious combination of bourbon, stout, herbs and vegetables is an easy to make Sunday dinner that the entire family will love. Don’t risk it, make it a brisket!
In my house Kurt is the brisket king. His smoked Texas style brisket is out of this world amazing. Although it takes a lot of work to prepare the result has the whole family squeal with delight. After purchasing the bullet smoker a few years ago he’s been proclaimed the master of barbecue. It’s hard to find anything like his creations in New Jersey and we’ve even contemplated on starting our own food truck. The stuff is amazing.
Naturally it’s hard to stand up to this type of competition but I took a leap of faith and made an oven braised brisket of my own that left this king speechless and going back for thirds. Who knew that my braised brisket would stand up to his standards. I’m just kidding, I had no doubt it would. It’s great to have a man that appreciates my cooking. He always says if you don’t cook it right it’s like eating a saddle. This makes the brisket an intimidating piece of meat to conquer. But don’t fear, this recipe is as easy as throwing the roast in the oven and will produce a very moist, amazing brisket.
This tender beef brisket is very easy to make. It gets a head start on the stove top and then goes into a roasting pan with braising liquid to cook low and slow in the oven. When purchasing one, make sure to get it with a nice fat layer on top. When cooking, make sure the fat layer is facing up, this keeps the meat moist and tender. Serve with braising sauce over mashed potatoes the first night, then use the leftovers for sandwiches, pasta or my favorite – tacos. If you’ve never had brisket tacos you are seriously missing out. Can you guess what we are having tonight?
- Rub: 1½ tbsp kosher salt
- 1 tsp black pepper
- ½ tbsp Hungarian paprika
- 1 tsp garlic powder
- ⅛ tsp ground cinnamon
- 5 lb brisket with fat cap about ⅓'
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 tsp thyme
- 1 14 oz can chopped tomatoes (italian style)
- 4 cups organic chicken stock
- ¾ cup bourbon (i used Jim Beam)
- 1 12 oz bottle Guinness
- ¼ cup tamari (or soy sauce)
- 1 tbsp balsamic vinegar
- 1½ tbsp light brown sugar
- salt and pepper
- Mix all the rub ingredients in a small bowl, then rub all over the brisket. You can prepare this the morning of and let the brisket sit in the fridge until ready to cook.
- Preheat the oven to 350 degrees.
- Heat canola oil in a large wide skillet. (large cast iron skillets work great for this) Brown the brisket fat side down for 5 minutes, flip and repeat on the other side. Transfer to a deep roasting pan and set aside.
- To the same skillet add onions, carrot and celery. Saute until the vegetables begin to soften oven medium heat. Stir in garlic and thyme.
- Pour in bourbon and beer. Add canned tomatoes, balsamic, tamari and stock. Bring to a simmer, check for salt adding more to taste. (This is your opportunity to season the stock well). Stir in brown sugar.
- Pour the mixture over the brisket, cover and braise for 4½ hours.
- Remove the brisket from the liquid and set on a cutting board to rest. Transfer the cooking liquid to a pot and simmer to reduce by half, about 15 minutes.
- Serve sliced brisket with mashed potatoes and sauce.
Bourbon Braised Brisket