How to Cook Beer Braised Brisket with Caramelized Onions

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How to cook beer braised beef brisket -

1 - 3 pound brisket
1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 yellow onions — sliced
6 garlic cloves — peeled and smashed
6 sprigs of fresh thyme
12 oz of lager (I used Modelo Negra)
4 cups of beef broth

Mix the salt, garlic powder, black pepper and paprika in a bowl. Sprinkle half on one side of the brisket and rub it in. Flip the meat and repeat. Place the brisket in a zip bag and leave it in the fridge overnight.

The next day, remove the brisket from the refrigerator and let it get to room temperature on the counter.

Heat some oil in a heavy pot and start searing the meat. Brown it well on both sides and the edges. Remove it to a plate.

Add a little bit of beef broth into the pot and start scraping the bottom. If you have too much liquid, let it evaporate a bit. Add the onions and cook them for about five minutes until they soften. Return the beef on to the onions. Scatter the garlic cloves and thyme on the sides of the beef.

Add the beer and beef broth. Taste for salt and adjust as necessary. Add some black pepper. Bring to a boil and reduce the heat. Cover the pot and simmer for two hours. Flip the beef and continue simmering for another two hours.

Remove the brisket on to a board. Bring the sauce to a rolling boil and reduce it — about ten minutes.

Carefully remove the fat from the cooked brisket. Use a sharp knife. Cut the brisket against the grain and place it on a platter. Pour the onions and gravy over the meat and serve.

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