Thursday, October 24, 2013

Beer, Ginger and Garlic Braised Brisket


I actually cooked Joey a meat dinner, and it turned out really well! Even better, it was super simple to make. He obviously supervised, but I did everything myself. This recipe is from a long time ago - it's what I made for Rosh Hashanah dinner.

Recipe: Beer, Ginger and Garlic Braised Brisket
Adapted from Aarti Sequeira

Ingredients:
2 tbsp canola oil
1 3-lb brisket, trimmed of excess fat and skin
kosher salt and freshly ground black pepper
1 2-inch stick cinnamon
10 whole cloves
4 green cardamom pods, crushed
2lbs white onions sliced 1/2 inch thick
Ginger-Garlic Paste (below)
1 tbsp dark brown sugar
22 oz lager beer
1 tsp apple cider vinegar

Ginger-Garlic Paste:
1/2 cup garlic cloves
1/2 cup fresh ginger (1/2-inch slices)
1/4 cup canola oil
Put the three ingredients in a food processor and let it blend until it forms a smooth paste.

Directions:
Preheat oven to 325 F. Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate.


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. Once they start releasing their aroma (~1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes.



Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook for 3 hours. Remove the lid in the last half hour of cooking to reduce the liquid.

When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, thin out with a little water. If it's too thin, reduce it on the stovetop. Taste for seasoning - you may need to add more salt. Slice the brisket and serve with a big scoop of onions and gravy.