BEER, GINGER, AND GARLIC BRAISED BRISKET

BEER, GINGER, AND GARLIC BRAISED BRISKET image

Yield 6-8 servinggs

Number Of Ingredients 12

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2 tablespoons canola oil
1 (3-pound) beef brisket, trimmed of excess fat and silver skin
Kosher salt and freshly ground black pepper
1 (2-inch) stick cinnamon
10 whole cloves
4 green cardamom pods, crushed
2 pounds white onions, sliced 1/2-inch thick (about 3 medium)
3 tablespoons Ginger-Garlic Paste, recipe follows
1 tablespoon dark brown sugar
1 (22-ounce) lager beer (recommended: Sapporo)
1 cup beef or chicken broth
1 teaspoon apple cider vinegar

Steps:

Preheat the oven to 325 degrees 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 (less than 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. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. 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, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.