Pulled Beer-Braised Beef Brisket
Pulled Beer-Braised Beef Brisket delivers an amazing depth of flavor with an incredibly easy preparation method guaranteed to ensure delicious results!
Servings: 6 servings
Calories: 54kcal
Equipment
- large skillet (oven-safe) with lid
- aluminum foil optional
- garlic press optional
- kitchen timer optional
- immersion blender optional, for blending the braising liquid
Ingredients
- 1 tablespoon olive oil
- 1 4 pound beef brisket (not corned beef brisket) trimmed of excessive fat, if needed
- 2 tablespoons minced garlic
- 2 medium onions, thinly sliced
- 1 12 ounce beer your favorite variety
- 1 bottle (12 ounce) chili sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 1½ teaspoons smoked paprika
- 1 tablespoon brown sugar
- 3 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Season the brisket on both sides with salt and pepper.
- Brush the inside of the skillet with the oil before placing the brisket into the pan.
- Rub the minced garlic evenly over the meat and top the meat evenly the sliced onions.
- In a medium-size bowl, whisk together the beer, chili sauce, Worcestershire sauce, liquid smoke, smoked paprika, brown sugar, and fresh thyme sprigs.
- Pour the beer mixture slowly and evenly over the brisket in the skillet.
- Cover the skillet and place it on the center rack in the oven. Cook for 2 hours.
- Reduce the oven temperature to 325 degrees F (165 degrees C), vent the skillet covering slightly, and continue cooking for an additional 2 hours or until the internal temperature of the meat reaches 200 degrees on an instant read thermometer.
- When the brisket is fully cooked, remove it from the skillet and cover to allow it to rest for 15 minutes.
- Remove the thyme sprigs from the skillet and discard. While the brisket is resting, use an immersion blender to carefully blend the beer sauce, onions, and garlic into a smooth consistency.
- Return the beef brisket back into the skillet with the beer sauce and use two forks to gently pull and shred the meat in the sauce before serving.
- Serve the pulled beer-braised beef brisket over cornbread (as shown), mashed potatoes, baked potatoes, noodles, rice, or add it to a bun.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.
*Special Nutritional Notes - The calculations on this recipe seem unusually low for some reason. While I'm not sure why, I will caution you not to assume these are correct. I will come back at a later date and adjust them if I am able. Sorry for any confusion this may cause.
Nutrition
Serving: 1serving | Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 786mg | Potassium: 97mg | Fiber: 1g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 0.4mg
