Classic Braised Brisket

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

  1. 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.
  2. 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.
  3. 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

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