banner banner banner banner banner banner banner banner banner banner banner banner banner
Rick Devoe
Rick Devoe
5:00am - 6:00am
927-FM TheDRIVE - Central New York's Best Rock
Request A Song
My Profile


Thursday, November 22, 2018
BOB & TOM MORNINGS, GENESEE JOE AFTERNOONS! THE MOST CLASSIC ROCK EVERY HOUR ALL DAY!
 
Infinite Menus, Copyright 2006, OpenCube Inc. All Rights Reserved.
BBQ Bob's Weekly Pairing

 

Beer-braised brisket

 

 

When the mercury drops, it's a great time to cozy up to a nice dinner, after the oven has warmed up the kitchen. Acually this recipe may warm the whole house as the brisket is cooked for 5 to 6 hours. Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches.

 

 

Ingredients

 

6 garlic cloves

2 tablespoons brown sugar

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 tablespoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon cayenne pepper

¼ cup kosher salt, plus more

1 8–10-pound untrimmed flat-cut brisket

2 onions, thinly sliced

1 12-ounce can lager

 

 

 

Preparation

 

Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and ¼ cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.

 

Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.

 

Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.

 

DO AHEAD: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.

 

 

The Pairing

 

Von Trapp Dunkel Lager

 

Named for the city that created the style, this amber lager is malt forward with a grassy, crackery hop aroma. A classic blend of German malts and hops develop lingering flavors of biscuit and caramel on the finish. Beef and lager, it just works.

 

E Pluribus Unum and all that.

 

 

ENJOY THE DRIVE  ONLINE & ON THE GO

ONLINE
STREAM
FREE TuneIn
Apple App
FREE TuneIn
Android App

 



DRIVE Weather


More DRIVE Rock News
DRIVE Sports Updates
Breaking News
TheDRIVE Recommends