Beer-Braised Brisket with Mustard Sauce

Love beef and beer? This recipe is a delicious combination of the two. Beef Brisket is slow-cooked in beer and served with a tangy mustard sauce.

  • 3 hrs
    45 min
  • 8
    SERVINGS
  • 279
    Cal
  • 36 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 boneless beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large onions, chopped
  • 1 bottle (12 ounces) beer or pale ale
Mustard Sauce:
  • 1/2 cup Dijon-style mustard
  • 2 tablespoons chopped fresh parsley

Cooking:

  1. Heat oil in large stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly. Remove Brisket from stockpot; season with salt and pepper.

  2. Add onions to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Return Brisket, fat side up, to stockpot. Add beer. Bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until Brisket is fork-tender.

  3. Remove Brisket; keep warm. Skim fat from cooking liquid. Increase heat and bring cooking liquid to a boil. Reduce heat and cook 15 to 20 minutes or until mixture is thickened and reduced by half.

  4. Meanwhile combine Mustard Sauce ingredients in small bowl. Stir in 2 tablespoons thickened cooking liquid.

  5. Carve Brisket diagonally across the grain into thin slices. Pour remaining onion mixture over beef. Serve with Mustard Sauce.

Nutrition Information

Butcher Counter

Beer-Braised Brisket with Mustard SauceBrisket Flat Half Brisket Primal

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.

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