Peppered Beef Brisket In Beer Recipes

BEER BRISKET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
• Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

BEER-BRAISED BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
• Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
• When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
• Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.

PEPPERED BEEF BRISKET IN BEER

Steps:

• Place onion rings in a 4 quart electric slow cooker. Sprinkle brisket with pepper. Place over onion rings in slow cooker. (Cut brisket in half to fit in slow cooker; if necessary.)
• Combine beer and next 3 ingredients; pour over brisket. Cover and cook on High 4 to 6 hours or on Low for 8 to 12 hours.
• Remove brisket to a serving platter; reserving juices in slow cooker. Combine flour and water, stirring well; slowly whisk into juices in slow cooker.
• Cook, uncovered on High 5 minutes or until thickened, stirring often.
• Serve sauce over brisket.

BEER-BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
• Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
• Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
• To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
• Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
• Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

BEER BRISKET

Steps:

• Heat oven to 225 degrees.
• Tear off a sheet of heavy-duty foil twice the length of roasting pan (a disposable pan works well).
• Line the roasting pan with the foil, centered, folding the sides and ends up.
• Place the brisket in the center of the foil.
• Sprinkle a liberal amount of garlic powder, pepper, and seasoned salt over the brisket.
• Scatter the onion chunks over the brisket.
• Pour beer over all, making sure that everything is contained within the foil.
• Seal foil. Fold the sides up first, then the top. Place in 225 degree oven for about 8 hours.
• Remove from oven, but do not turn oven off. Open foil. Pour off & discard beer. Discard onions if desired.
• Pour barbecue sauce over top of brisket.
• Reseal. Return to oven for 30 minutes.
• Remove roasting pan from oven. Allow brisket to rest for 15-20 minutes before slicing.

SLOW COOKED BARBECUE BEER BEEF

Steps:

• Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
• Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
• Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
• Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
• Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

BEER-BRAISED BRISKET WITH ONIONS

Steps:

• Preheat oven to 350°F.
• Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
• Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
• Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
• Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.

BEEF BRISKET IN BEER

Steps:

• Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender., Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.

BEER-BRAISED BRISKET POT ROAST

Steps:

• Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
• Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.