Beer Braised Brisket with Ding Dang Good Sauce



  • 6 cloves garlic
  • 2 tablespoons brown sugar
  • 1/4 cup honey
  • 1 tablespoon ancho chilis (in Adobo sauce)
  • 2 teaspoons dijon mustard (dark, go for the good stuff)
  • 1 tablespoon cracked black pepper (fresh)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons kosher salt (– plus any additional to taste at end)
  • 6 pounds beef brisket
  • 2 sweet onions (large, – slice very thin)
  • 12 ounces lager
  • 2 tablespoons pan drippings (from the Brisket, can use olive oil if making separately)
  • 1 cup diced onions
  • 10 cloves garlic (– minced)
  • 1 cup lager
  • 1 1/2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1/3 cup brown sugar
  • 1 tablespoon adobo sauce (Chilis in)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon peppers (fresh cracked black)
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    1. In a food processor or blender, finely chop garlic. Add brown sugar, honey, mustard, ancho chili in adobo, mustard, oil, black pepper, cumin, paprika, cayenne and 2 tbs salt and process until smooth. Rub all over the brisket making sure to get into the nooks and crannies. Place brisket in a gallon size freezer bag – or if unable to fit into bag – wrap well with plastic wrap and put in the refrigerator x 1-2 days.
    2. Allow brisket to come to room temp ( about an hour) before preparing. Preheat oven to 325. Separate and scatter onions in a large baking dish or roasting pan. Set brisket (fat side up) on top of the onions. Add beer to pan and any marinade the clings to the plastic wrap. Cover and seal with foil tightly. Braise in the oven until the meat is fall apart tender – about 5 hours. Begin to check after 4 hours. Meat should literally be falling apart when you stick it with a fork. When done, set oven to broil and broil for 5-10 minutes until top develops a crispy crust.
    3. Allow brisket to cool for at least 10 minutes, remove from the pan and shred or slice. Remove the onions with a slotted spoon and mix into the brisket. Moisten with pan drippings and season with salt if needed.
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    NutritionView More

    Sodium136% DV3260mg
    Fat38% DV25g
    Protein145% DV74g
    Carbs17% DV52g
    Fiber8% DV2g
    Calories760Calories from Fat230
    Total Fat25g38%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat230
    Total Carbohydrate52g17%
    Dietary Fiber2g8%
    Vitamin A
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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