Beer-Braised Brisket

Name: Beer-Braised Brisket
Yield: 4 servings
Ingredients: 1 6 garlic cloves; 1 2 tablespoons brown sugar; 1 2 tablespoons Dijon mustard; 1 2 tablespoons olive oil; 1 1 tablespoon freshly ground black pepper; 1 1 tablespoon ground cumin; 1 1 tablespoon paprika; 1 1 teaspoon cayenne pepper; 1 1/4 cup kosher salt, plus more; 1 1 8–10-lb. untrimmed flat-cut brisket; 1 2 onions, thinly sliced; 1 1 12 ounce can lager

From the kitchen of Carly

A massive, spice-rubbed brisket that braises low and slow in beer until the meat collapses at a fork's touch. The broiled top turns crackling and caramelized. This is the kind of thing you make when you want to feed a crowd and have them talking about it for months.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 garlic cloves
12 tablespoons brown sugar
12 tablespoons Dijon mustard
12 tablespoons olive oil
11 tablespoon freshly ground black pepper
11 tablespoon ground cumin
11 tablespoon paprika
11 teaspoon cayenne pepper
11/4 cup kosher salt, plus more
11 8–10-lb. untrimmed flat-cut brisket
12 onions, thinly sliced
11 12 ounce can lager

Instructions

Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 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 1 1/2 hours.