How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beer, Ginger, and Garlic Braised Brisket?

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 (3-pound) beef brisket, trimmed of excess fat and silver skin, Kosher salt and freshly ground black pepper, 1 (2-inch) stick cinnamon, and more.

Is Beer, Ginger, and Garlic Braised Brisket suitable as meat & poultry?

Yes, Beer, Ginger, and Garlic Braised Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Beer, Ginger, and Garlic Braised Brisket?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer, Ginger, and Garlic Braised Brisket Recipe

Name: Beer, Ginger, and Garlic Braised Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 (3-pound) beef brisket, trimmed of excess fat and silver skin; Kosher salt and freshly ground black pepper; 1 (2-inch) stick cinnamon; 10 whole cloves; 4 green cardamom pods, crushed; 2 pounds white onions, sliced 1/2-inch thick (about 3 medium); 3 tablespoons Ginger-Garlic Paste, recipe follows; 1 tablespoon dark brown sugar; 1 (22-ounce) lager beer (recommended: Sapporo); 1 cup beef or chicken broth; 1 teaspoon apple cider vinegar; 1/2 cup cloves garlic; 1/2 cup (1/2-inch slices) fresh ginger; 1/4 cup canola oil

Beer, Ginger, and Garlic Braised Brisket

Eats Now Editorial Team · 613 kcal · Meat & Poultry

1
Preheat the oven to 325 degrees F.
2
Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering.
3
Season the brisket with salt and pepper on both sides, and then add the meat to the pot.
4
Brown on all sides, about 10 minutes total.
5
Remove from the pot and set aside on a plate.
6
Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot.
7
Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste.
8
Sprinkle with a touch of salt to help them release some moisture.
9
Saute until they soften and turn golden, about 10 minutes.
10
Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom.
11
Carefully, using a pair of tongs, return the brisket to the pot.
12
Then add enough broth to bring the liquid halfway up the brisket, about 1 cup.
13
Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender.
14
Remove the lid in the last half hour of cooking to reduce the liquid.
15
When you're ready to serve, check the gravy.
16
Stir in the cider vinegar.
17
If it's too thick, don't be afraid to add a little water to thin it out.
18
If it's too thin, reduce it on the stovetop.
19
Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
20
When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat.
21
Spoon a little gravy over the top and enjoy a slice of brisket heaven!
22
Ginger-Garlic Paste:
23
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste.
24
There will still be tiny little pieces in there, but overall, it should resemble a paste.
25
Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks.
26
It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc.
27
We always had a jar of this stuff in our fridge growing up.

Beer, Ginger, and Garlic Braised Brisket

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