Beer-Braised Brisket with Honey-Lime Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3. Ingredients:
2 teaspoons canola oil |
1 (5-pound) flat-cut beef brisket, trimmed |
1 teaspoon kosher salt, divided |
1 teaspoon freshly ground black pepper |
4 cups water |
3 cups dark beer |
2 cups chopped carrot |
1 cup vertically sliced onion |
1/4 cup chopped peeled fresh ginger |
1/4 cup no-salt-added ketchup |
1 teaspoon lower-sodium soy sauce |
1/4 teaspoon crushed red pepper |
20 cilantro sprigs |
10 thyme sprigs |
6 orange rind strips |
6 lemon rind strips |
2 bay leaves |
1 apple, cored and cut into 6 wedges |
1 (3-inch) cinnamon stick |
1/4 cup honey |
3 tablespoons fresh lime juice |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 325°.
2. Heat oil in a heavy roasting pan over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and black pepper. Add beef to pan; cook 15 minutes, browning on both sides. Drain oil from pan. Add water and next 14 ingredients (through cinnamon). Bring to a boil; cover with foil, and bake at 325° for 4 hours. Remove beef from pan, reserving cooking liquid. Strain liquid through a sieve into a bowl, and skim fat from surface. Return liquid and beef to pan.
3. Cook beef, uncovered, at 325° for 1 1/2 to 2 hours or until meat is fork-tender, basting occasionally. Remove beef from pan, reserving cooking liquid; cover and keep warm.
4. Place a large zip-top plastic bag inside a bowl. Pour cooking liquid into bag. Carefully snip off 1 bottom corner of bag, and drain liquid into a medium saucepan, stopping before fat layer reaches opening. Discard fat. Cook the liquid over medium-high heat until reduced to about 1 cup. Stir in remaining 1/4 teaspoon salt, honey, and lime juice. Cut beef diagonally across grain into thin slices; serve with sauce. Sprinkle evenly with chopped cilantro.
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