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Spice Rubbed Slow Cooked Beef Brisket With Beer Simmered Caramelized Onions

  • Category: Beef, Main Dish
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 8 – 10
  • Preparation Time: 15 minutes
  • Total Cooking time: 2-3 hours depending on size of brisket (10 minutes for the onions)

This is probably the best way I know to prepare a delicious and very flavorful but often overlooked cut of meat here in the western states. Beef brisket is one of those humble cuts of meat that can be found fairly cheap most times because it is a little tougher than others and is benefited by slow cooking over low heat. But if you have the time to spare on cooking it, like a big family gathering or tailgate party the results are nothing short of spectacular. Try slicing the prepared brisket thinly across the grain and serving in seeded hoagie rolls with steak sauce or horseradish and beer simmered caramelized onions (which I have included the recipe for) and you just may find a little piece of heaven on a simmering hot summer day.

Beef Brisket

Amount Measure Ingredients
2-3 lbs Beef Brisket (may substitute tri-tip) trimmed of most fat
1/4 cup ground black pepper
1 Tbsp salt
2 Tbsp garlic powder
1/2 tsp season salt
1 tsp Caventers Greek Seasoning
1/2 tsp garlic infused olive oil
1/2 tsp liquid smoke

Ingredients for beer simmered onions

Amount Measure Ingredients
2-3 large sweet yellow onions (such as Vidalia sweets) sliced thinly
2 Tbsp butter
1/2 tsp sugar
1 1/2 cups wheat style beer (such as hefe-weizen)

To prepare:

Combine the pepper, salt, garlic and other dry seasonings in a bowl and mix until well blended. Set the brisket fat side up on a sheet of aluminum foil large enough to completely wrap the brisket and liberally rub the spice mixture over every surface of the meat being sure to press the spices into the meat by firmly patting them in. Sprinkle the liquid smoke and olive oil over the top and then wrap the foil around the brisket, folding the edges to seal completely. Place the foil package over a bed of hot coals on in a preheated 325 degree oven. Cook at least 2-3 hours turning 3-4 times to cook evenly, remove from oven and let rest at least 15 minutes to reabsorb all the juices. While the meat is resting, sauté the sliced onions with the butter and sugar in a large cast iron skillet stirring constantly, when the onions have taken on a rich honey brown color pour in the beer and reduce heat to simmering. Slice the brisket thinly across the grain and serve on toasted hoagie rolls with a heaping portion of caramelized onions and some horseradish or steak sauce and enjoy!