Beer-Braised Brisket with Honey-Lime Glaze
Brisket at its best is meltingly tender with deep, beefy flavor. But it has a reputation as a finicky cut that can end up dry and tough, especially the leaner flat end that’s sold in most markets. The secret to succulent results starts with low, moist heat.
This beef brisket is sure to please any crowd this holiday season!
To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3.
- 2 tsp. canola oil
- 1 (5-pound) flat-cut beef brisket, trimmed
- 1 tsp. kosher salt, divided
- 1 tsp. 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 tsp. lower-sodium soy sauce
- 1/4 tsp. 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 Tbsp. fresh lime juice
- 1/4 cup chopped fresh cilantro
Here are your instructions:
Preheat oven to 325°.
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.
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.
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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