Man in the kitchen: Beer Braised Brisket For our readers stateside (at least those Super Bowl inclined) we’ve done a riff on one of our favorite dishes fit to feed a small army. It’s hard to beat a good brisket and the addition of beer just makes things that much better. Give yourself a few days to let it marinate as it makes all the difference in the world. Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. SERVINGS: 12 6 garlic cloves 2 tablespoons brown sugar 2 tablespoons Dijon mustard 2 tablespoons olive oil 1 tablespoon freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon paprika 1 teaspoon cayenne pepper ¼ cup kosher salt, plus more 1 8–10-pound untrimmed flat-cut brisket 2 onions, thinly sliced 1 12-ounce can lager Preparation Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and ¼ cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour. Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes. Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed. Do Ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours. Recipe by Claire Saffitz Photograph by Jarren Vink Via Bon Appetit
