India Brown Ale Braised Beef Brisket

/* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;}

I made beef brisket that was braised in Dogfish India Brown Ale. Go for it, it is great.

7 - 10 lbs beef brisket (trim some but not all of the fat)

~1/2 cup fresh coffee grounds

~1/2 cup ancho chili powder

~1/4 cup of salt

~1/4 cup of cracked black pepper

6 - 10 cloves of garlic

Rosemary

1/4 cup of olive oil

1/4 cup of apple cider vinegar

1 bottle of flat India Brown Ale

Marinade the brisket overnight in apple cider vinegar, rosemary, garlic, and olive oil. Just toss the garlic, rosemary, and apple cider vinegar into a food processor; drizzle in the oil. You are looking for a salad dressing consistency.

The next day, rub the brisket in the salt, pepper, ancho chili powder and fresh coffee grounds mix pre-sear (about 6 mins a side). You want equal parts ancho and coffee. Be VERY liberal with the salt; it can take it.

Once seared, move the brisket to a bath of DFH IBA (1 12oz. bottle, pre-flattened) and top the braising liquid off with some beef stock or water. You might not need stock or water depending on the size of the brisket and the depth of the braising pan. Mine was almost 8 lbs and I ended up with ~12oz of beer and 8 to 10oz of water as my liquid. Braise the brisket with the fat side up. This will marinade the meat in fat as it cooks.

You want to put it in the oven at ~280 for about 30 mins per pound. Once done, let it cool for 20 minutes at a minimum pre-slicing.

Goes great with (shocker) India Brown Ale and Palo Santo. It is also great if you let it cool overnight, shred the beef and mix in some BBQ sauce for sandwiches too.