Porter & Balsamic Braised Brisket

About This Braised Brisket Recipe

In this recipe brisket and beer work together harmoniously to create richly flavored tender beef encased in dramatic dark bark. 

As much as we like a traditional smoked beef brisket, our beer braised version is not to underestimate. It delivers heaps of flavor, it is much easier to execute and by far less messy. 

The ingredients we use are quite simple on their own, but once brought together create a luxurious barbecue sauce like braising liquid which really uplifts the strong beefy flavor of the brisket. 

TIP: This beef brisket recipe is for a 4 to 5 lbs flat cut to serve about six people. Should you want to braise a bigger piece consider if you can (1) split it for ease of handling, (2) increase the rest of the ingredients so you will have plenty of braising liquid and (3) select appropriately sized cookware.

What You Will Need to Cook Braised Beef Brisket

Because braising is a combination technique of high dry heat heat and low moist heat you will begin cooking your beer brisket on the stove top and transition to the oven or a crock pot. 

To do this you can use any of the following:

• Braiser - the ideal solution - you can both sear and braise the brisket in the same pot.
• Large, deep skillet + roasting pan - start with the skillet then cook low and slow, tightly sealed with foil in the roasting pan.
• Large, deep skillet + large crock pot - start with the skillet then transfer to the crock pot to braise. 

The ingredients you will need are:

• Brisket. Use flat brisket with the fat cap only. (Braising flat and point together results in uneven cooking.) Trim excess fat, about ¼ inch uniform thickness is ideal. The typical flat brisket weighs about 6 to 8 pounds. Divide an 8 pounder in two (you can always parallel cook both pieces) or carve out as much as fits in your braising equipment (hopefully 4-5 pounds) and save the rest for beef brisket stew. 
• Dry rub. We use a simple mix of salt, pepper, garlic, onion powder and paprika. Feel free to use your favorite dry rub or mix your own.
• Cooking oil. Vegetable or olive oil to sear the brisket in. 
• Onion. Use whatever you have on hand. Red, yellow, sweet onions all work well.
• Garlic. No braising liquid is complete without it.
• Beer. The backbone of the braising liquid - adds roasty, toasty notes. See below for tips on what style to choose (besides a stout).
• Beef stock. The other key component of the braising liquid - deep umami. 
• Brown sugar. Balances the savory and acidic ingredients and lends caramel like sweetness.
• Balsamic vinegar. Contributes a sophisticated earthy tanginess.  
• Worcestershire sauce. Adds umami depth and tanginess. Alternatively use soy sauce, Maggi liquid seasoning or Bragg's liquid aminos).
• Bay leaf and thyme. Both are very complementary when beef and beer are concerned. 

What Kind of Beer for Braised Brisket

Using craft beer as an ingredient is all about leveraging the brew's flavor and when it comes to braising brisket the role of beer is to infuse the meat with pleasant roasty flavors. As the moist heat of the braising liquid gently breaks down the connective tissues in the brisket and the collagen that makes it tough transforms into gelatin the robust, roasty maltiness of the beer helps drive the ultimate flavor. 

To that end select one of the following:

• porter - typically brewed with roasted malt, our top choice
• stout - typically brewed with some roasted barley (not malted) 
• brown ale - also with roasted malt in the grain bill
• German dark lager such as Schwarzbier, dunkel, bock

How to Braise Beef Brisket

1. Dry rub the brisket. Mix our simple dry rub or use your favorite one and apply generously all over the brisket. Cover and refrigerate for at least two hours, ideally overnight or even a bit longer. Bring to room temperature before you start cooking and preheat your oven to 300 F (or set up a slow cooker). 
2. Sear the brisket. Heat cooking oil in a large skillet or directly in a braiser. Brown the brisket fat cap side down first. Set aside. 
3. Make the braising liquid. Saute a chopped onion and a couple of smashed garlic cloves. Deglaze with porter ale (or other suitable beer such as stout). Scrape off brown bits, add the rest of the beer and the other braising liquid ingredients.
4. Braise. Bring the braising liquid to boil. If using a braiser simply place the brisket in the middle, cover and move to the oven to braise. Otherwise, transfer the braising liquid to a warm roasting pan or slow cooker, place the brisket inside, cover (use foil for a roasting pan) and braise.
5. Rest and slice. Once the brisket is tender remove it from the braising liquid and let it rest for about 10 minutes before slicing. 

How Long to Braise Brisket?

The short answer is - until it's done.

Brisket is one of the toughest beef cuts and during the braising process its connective tissue breaks down, the collagen that makes it tough slowly melts into gelatin and in result the meat finishes incredibly tender.

You will know that the brisket is done when it is fork tender but still holds its shape, after about 3-3/1/2 hours of braising in the oven or 7-8 hours in a slow cooker. 

The exact time depends on the strength of your oven or slow cooker and the size and thickness of the brisket. 

Serve Beef Braised Brisket with Porter Ale & Balsamic

• Once the brisket has cooled down enough to handle thinly slice it against the grain. Serve warm.
• While the brisket is resting you could skim the fat floating on top of the braising liquid and strain the liquid through a sieve. Simmer it in a small sauce pan until a bit reduced and serve instead of barbecue sauce.