Beer Braised Brisket



Prep time: 5
Cook time: 240-480
Ready time: 4 hour, 5 min

Servings 8-10


1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon instant coffee
1 teaspoon kosher salt
1 teaspoon Freshly ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 brisket (4-pound)
2 tablespoons olive oil
24 ounce stout or ale

In a small bowl, combine paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, garlic powder and cayenne and stir to mix. Rub all over brisket. 

Heat oil in a large skillet over medium high heat. Add brisket and sear 6 to 8 minutes on each side or until nicely browned. Transfer to a slow cooker and cover with beer. Cook on high for 4 hours or low for 8 hours. Transfer to a cutting board and let rest for at least 15 minutes before slicing against the grain.  

Transfer braising liquid to a medium saucepan over medium high heat and reduce liquid, for about 12 to 16 minutes or until only about ½ cup remains and is thickened. Pour over brisket to serve.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called as well as the print magazine Joy of Kosher with Jamie Geller.