Recipe: Sunday Brisket // Pair: Mean Machine red ale

  • 8 cloves garlic, minced

  • 1 tbsp kosher salt

  • 1 tbsp black pepper

  • 1/4 tsp cayenne pepper

  • 2 tbsp brown sugar

  • 2 tbsp yellow mustard

  • 3-4 pound brisket

  • 1 onion, sliced

  • 1 cup beef broth

  • extra virgin olive oil

  1. Combine the minced garlic with salt, pepper, brown sugar, and mustard in a small bowl to form a paste. Rub all over the brisket.

  2. Allow the brisket to rest on a plate, unrefrigerated, for one hour.

  3. Preheat oven to 250 degrees.

  4. In an oven proof pot or Dutch oven, heat extra virgin olive oil over medium-high heat. Add the sliced onion and cook until tender. Add the beef broth and scrape any stuck bits from the bottom of the pan.

  5. Add in the brisket to the pot, fat side up, and spoon onions on top. Cover the pot and place in the oven for 5-6 hours.

  6. The brisket is done when the meat will easily pull apart using two forks.

PRO TIP: Pair with Mean Machine red ale

Leslie Tilleryrecipe, craft beer, red ale