Original Brisket Recipe<\/strong><\/h3>\n\n\n\nThis is the easiest brisket recipe ever! This is a quick and simple method for making a moist and flavorful brisket. The secret ingredient is beer! Beer adds moisture, flavor, and helps keep the meat juicy.<\/p>\n\n\n\n
Ingredients<\/p>\n\n\n\n
1\/4 cup kosher salt<\/p>\n\n\n\n
3 tablespoons freshly ground black pepper<\/p>\n\n\n\n
2 teaspoons cayenne pepper<\/p>\n\n\n\n
4 pounds (1.8kg) beef brisket<\/p>\n\n\n\n
1\/2 cup (120ml) dark beer<\/p>\n\n\n\n
1 tablespoon vegetable oil<\/p>\n\n\n\n
1 large yellow onion, chopped<\/p>\n\n\n\n
1 green bell pepper, diced<\/p>\n\n\n\n
1 jalapeño pepper, seeded and minced<\/p>\n\n\n\n
1 teaspoon dried thyme<\/p>\n\n\n\n
1 teaspoon dried oregano<\/p>\n\n\n\n
1\/2 cup ketchup<\/p>\n\n\n\n
1\/3 cup (80ml) apple cider vinegar<\/p>\n\n\n\n
1\/4 cup (60ml) Worcestershire sauce<\/p>\n\n\n\n
2 tablespoons molasses<\/p>\n\n\n\n
2 tablespoons Dijon mustard<\/p>\n\n\n\n
2 tablespoons honey<\/p>\n\n\n\n
1 tablespoon chili powder<\/p>\n\n\n\n
1 tablespoon smoked paprika<\/p>\n\n\n\n
1\/2 cup packed light brown sugar<\/p>\n\n\n\n
1\/2 cup finely crushed corn chips<\/p>\n\n\n\n
Directions<\/strong><\/p>\n\n\n\nIn a small bowl combine salt, pepper, cayenne, and 2 teaspoons of each of the herbs. Rub mixture all over the brisket. <\/p>\n\n\n\n
Place brisket in a shallow dish or plastic bag. Pour beer over brisket, turning to coat evenly. Cover and refrigerate for at least 6 hours but no more than 24 hours.<\/p>\n\n\n\n
Heat oven to 300º F (150º C). In a Dutch oven or another heavy skillet, heat oil over medium-high heat. Add brisket and sear until well browned, about 4 minutes per side. <\/p>\n\n\n\n
Transfer brisket to a plate. Reduce heat to medium. Add onion, bell pepper, and jalapeño to drippings in the pan and sauté until softened, about 8 minutes. <\/p>\n\n\n\n
Stir in remaining herbs and spices. Return brisket to the pan, along with enough water to just barely cover the bottom of the pan. <\/p>\n\n\n\n
Bring to a boil, reduce heat to low, cover, and braise brisket until fork-tender, about 2 hours. Skim fat as needed.<\/p>\n\n\n\n
Transfer brisket to a cutting board, tent with aluminum foil, and let rest while preparing gravy. Strain cooking juices into a measuring cup and reserve. Using two forks, shred brisket into bite-sized pieces. Discard bones.<\/p>\n\n\n\n
In a large saucepan whisk together reserved cooking juices, ketchup, vinegar, Worcestershire, molasses, mustard, honey, chili powder, and smoked paprika. <\/p>\n\n\n\n
Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Season with additional salt and pepper, if desired. Serve gravy alongside shredded brisket. Garnish with corn chips.<\/p>\n\n\n\n