BEER BRAISED BRISKET

 Beer Braised Brisket

WHAT YOU NEED

• 1 1/2 tablespoons kosher salt

• 1 teaspoon black pepper, coarsely ground

• 1/4 teaspoon curry powder

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon mustard powder

• 1/8 teaspoon cinnamon

• 1 4-pound brisket, trimmed

• 1 tablespoon grapeseed or canola oil

• 2 onions, chopped

• 3 carrots, chopped

• 3 garlic cloves, smashed

• 3 cups beef stock

• 24 ounces Chocolate Maple Porter (or your favorite craft porter or stout)

• 1/2 cup maple syrup

• 1/4 cup soy sauce

• 2 tablespoons chili garlic sauce

WHAT YOU DO

1 The night before: Combine first six ingredients in a small bowl. Score fat on brisket. Generously rub entire brisket with spice blend. Cover and refrigerate overnight. The morning of: Let brisket stand at room temperature for 1 hour before cooking.

2 Preheat oven to 325 degrees F.

3 In a dutch oven (or a large oven safe pan with lid) heat 1 tablespoon oil over medium-high and brown the brisket fat-side down for 5 minutes, turn over and brown for an additional 4 minutes. Remove brisket from pan.

4 Add garlic, onions and carrots and cook until vegetables are lightly carmelized (about 5 minutes). Add stock, beer, maple syrup, soy sauce and chili-garlic paste and mix well. Bring to a simmer. Return brisket to pan, fat side down.

5 Cover and bake undisturbed for 4 1/2 hours. Remove from oven - brisket should be super tender. You can devour it immediately or transfer the braising liquid to a blender, blend until smooth and then reduce over medium-high heat for a delightfully meaty sauce to smother your brisket in. Enjoy.