Jewish · lunch

Beer Braised Brisket with Ding Dang Good Sauce

Name: Beer Braised Brisket with Ding Dang Good Sauce
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 6 cloves garlic; 2 Tbsp brown sugar; ¼ Cup honey; 1 Tbs Ancho Chilis in Adobo sauce; 2 Tsp dark Dijon mustard (go for the good stuff); 1 Tbs fresh cracked black pepper; 1 Tbs ground cumin; 1 Tbs Smoked paprika; 1 tsp cayenne pepper; 2 Tbs kosher salt – plus any additional to taste at end; 1 4-6lb beef brisket; 2 large sweet onions – slice very thin; 1 12 oz can lager; 2 Tbs pan drippings from the Brisket (can use olive oil if making separately); 1 cup diced onions; 10 cloves garlic – minced; 1 cup Lager; 1 ½ cup ketchup; ¼ cup apple cider vinegar; 1/3 cup brown sugar; 1 Tbs Chilis in Adobo sauce; ¼ tsp red pepper flakes; 1 tsp smoked paprika; 1 tsp salt; ½ tsp fresh cracked black peppers

“Beer Braised Brisket with Ding Dang Good Sauce might be just the main course you are searching for. This recipe serves 8 and costs $4.13 per serving. One serving contains 579 calories, 50g of protein, and 19g of fat. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires lager, paprika, brown sugar, and cracked peppers. Father's Day will be even more special with this recipe. It is a pretty expensive recipe for fans of Jewish food. 1 person were impressed by this recipe. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. If you like this recipe, you might also like recipes such as Braised Brisket With Beer & Onion Sauce, Chile & Beer Braised Brisket, and Beer-Braised Brisket with Onions.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Garlic6 cloves
Brown sugar2 tbsp
Honey¼ cup
Ancho chilis in adobo sauce1 tbsp
Dijon mustardgo for the good stuff2 tsp
Cracked pepper1 tbsp
Ground cumin1 tbsp
Paprika1 tbsp
Cayenne pepper1 tsp
Kosher salt - plus any additional at end2 tbsp
Beef brisket4 lb
Onionslarge2 large
Lager12 oz
Pan drippings from the brisketcan use olive oil if making separately2 tbsp
Onions1 cup
Garlic10 cloves
Lager1 cup
Ketchup1.5 cups
Apple cider vinegar¼ cup
Brown sugar⅓ cup
Chilis in adobo sauce1 tbsp
Pepper flakes¼ tsp
Paprika1 tsp
Salt1 tsp
Cracked peppers½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

14 steps · 45 min

1
In a food processor or blender, finely chop garlic.
2
Add brown sugar, honey, mustard, ancho chili in adobo, mustard, oil, black pepper, cumin, paprika, cayenne and 2 tbs salt and process until smooth. Rub all over the brisket making sure to get into the nooks and crannies.
3
Place brisket in a gallon size freezer bag or if unable to fit into bag wrap well with plastic wrap and put in the refrigerator x 1-2 days.

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