Beer Braised Brisket with Ding Dang Good Sauce

This Beer Braised Brisket with Ding Dang Good Sauce will melt in your mouth and melt your heart.

This recipe contains , garlic, sugar (brown), honey, chili (ancho), mustard (dijon), black pepper, cumin, paprika, cayenne pepper, salt (kosher), beef (brisket), onions, beer (lager), , , onions, garlic, beer (lager), ketchup, cider vinegar, honey, sugar (brown), chili (ancho), crushed red pepper, paprika, salt, black pepper

8 Servings

Prep time:

Cook time:

Ingredients:

• For the Brisket
• 6 clove(s) garlic
• 2 tbsp. brown sugar
• 1/4 cup(s) honey
• 1 tbsp. Ancho Chilis in Adobo sauce
• 2 tsp. dark Dijon mustard (go for the good stuff)
• 1 tbsp. fresh cracked black pepper
• 1 tbsp. ground cumin
• 1 tbsp. Smoked paprika
• 1 tsp. cayenne pepper
• 2 tbsp. kosher salt plus any additional to taste at end
• 1 lb. 4-6lb beef brisket
• 2 large sweet onions slice very thin
• 1 oz. can lager
• For the Sauce
• 2 Tbs pan drippings from the Brisket (can use olive oil if making separately)
• 1 diced onions
• 10 clove(s) garlic minced
• 1 cup(s) Lager
• 1 1/2 cup(s) ketchup
• 1/4 cup(s) apple cider vinegar
• 1/4 cup(s) honey
• 1/3 cup(s) brown sugar
• 1 tbsp. Chilis in Adobo sauce
• 1/4 tsp. red pepper flakes
• 1 tsp. smoked paprika
• 1 tsp. salt
• 1/2 tsp. fresh cracked black peppers

Instructions:

• 1. In a food processor or blender, finely chop garlic.
• 2. Add brown sugar, honey, mustard, ancho chili in adobo, mustard, oil, black pepper, cumin, paprika, cayenne and 2 tbs salt and process until smooth.
• 3. Rub all over the brisket making sure to get into the nooks and crannies.
• 4. 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.
• 5. Allow brisket to come to room temp ( about an hour) before preparing.
• 6. Preheat oven to 325. Separate and scatter onions in a large baking dish or roasting pan.
• 7. Set brisket (fat side up) on top of the onions.
• 8. Add beer to pan and any marinade the clings to the plastic wrap.
• 9. Cover and seal with foil tightly.
• 10. Braise in the oven until the meat is fall apart tender – about 5 hours.
• 11. Begin to check after 4 hours.
• 12. Meat should literally be falling apart when you stick it with a fork.
• 13. When done, set oven to broil and broil for 5-10 minutes until top develops a crispy crust.
• 14. Allow brisket to cool for at least 10 minutes, remove from the pan and shred or slice.
• 15. Remove the onions with a slotted spoon and mix into the brisket.
• 16. Moisten with pan drippings and season with salt if needed.
• 17. For the Sauce
• 18. In a medium sauce pan over medium heat, add the pan drippings or olive oil and sauté the onions until soft – 5-7 minutes.
• 19. Add the garlic and cook one minute longer,.
• 20. Add the beer, bring to a boil and cook until reduced by half – about 10 minutes or so.
• 21. Add in the remaining ingredients and heat through.
• 22. Place sauce in a food processor or blender and puree until smooth. Can use immediately or can be refrigerated until ready to use.