Brisket isn’t exactly the most tender cut of meat on the market, in fact it is sometimes rated as the least tender of the cuts of beef. It comes from a large muscle group and can be tough if not cooked well. Braising is a very good option for cooking such a cut of meat. Braising is the process of browning the meat on all sides, then cooking slowly at low heat – sometimes in a simmer sauce – until the meat fibers have loosened and are succulent and tender. A pot roast is a type of braised meat. Brisket is often used in barbecue because it can be slow roasted to capture the perfect balance of tenderness and flavor. A braised brisket as seen here is more similar to a pot roast.
Classic Braised Brisket
5 cups sliced onions
2 tbsp vegetable oil
5 to 6 lbs beef brisket
3 tbsp spicy brown mustard
1 (12 oz) bottle brown ale beer
1 tbsp brown sugar
5 cups beef broth
2 to 3 fresh thyme sprigs
2 cups sliced carrots
- Place onions in the bottom of a 4-quart slow cooker. In a large deep skillet heat oil over medium-high heat. Rub both sides of beef with mustard, and season with salt and pepper to taste. Add beef to skillet; cook 2 to 3 minutes per side or until well seared. Transfer to slow cooker.
- Return skillet to medium heat; add beer. Using a wooden spoon, stir to loosen up any browned bits. Add brown sugar and broth; stir until well combined. Pour over beef in slow cooker. Add thyme sprigs.
- Cover and cook on HIGH 5 hours. Add carrots to slow cooker. Cover and cook 1 more hour or until beef is fork-tender. Transfer beef to a cutting board. Thinly slice against the grain, and place on a platter. Drizzle with some of the cooking liquid, and serve with cooked onions and carrots.
Serves 10 to 12