Best 3 Beer Ginger And Garlic Braised Brisket Recipes

**Savor the Richness of Beer-Ginger-Garlic Braised Brisket: A Culinary Symphony of Flavors**

Indulge in the delectable Beer-Ginger-Garlic Braised Brisket, a culinary masterpiece that tantalizes taste buds with its symphony of flavors. This hearty and succulent dish is crafted by slow-cooking tender beef brisket in a rich and flavorful braising liquid infused with the perfect balance of beer, ginger, and garlic. Experience the melt-in-your-mouth texture of the brisket as it absorbs the essence of these aromatic ingredients, resulting in a tender and juicy masterpiece. Complementing this main course are two additional recipes: a refreshing Cucumber-Radish Salad and a creamy Horseradish Sauce. The crisp and tangy salad adds a vibrant contrast to the richness of the brisket, while the horseradish sauce provides a delightful kick that elevates the overall experience. Prepare to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

BEER BRISKET

Beer Brisket image

This brisket turns out so tender and juicy - no knife required!

Provided by Anna B.

Categories Main Dish Recipes Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 (4 pound) beef brisket, trimmed of fat
salt to taste
1 large onion, sliced
1 (12 fluid ounce) can beer
1 tablespoon brown sugar
1 cube beef bouillon
2 tablespoons coarsely ground black pepper
2 teaspoons minced garlic
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 10.9 g, Cholesterol 124.4 mg, Fat 41.9 g, Fiber 1.1 g, Protein 32.1 g, SaturatedFat 16.4 g, Sodium 230.2 mg, Sugar 3.4 g

BEER-BRAISED BRISKET POT ROAST

Beer-braised brisket pot roast image

Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast

Provided by Tom Kerridge

Categories Dinner, Lunch, Main course

Time 5h5m

Number Of Ingredients 11

Ingredients

1 beef stock cube , crushed
1 tsp dried tarragon
2 tsp cracked black pepper
2kg rolled beef brisket
1 tbsp sunflower oil
500-550ml bottle of dark ale
2 tbsp beef extract
1 tbsp muscovado sugar
2 tbsp dried onion flakes
500ml beef stock
long-stem broccoli , to serve (optional)

Steps:

Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium

CHINESE BRAISED BEEF WITH GINGER

Chinese braised beef with ginger image

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Provided by Good Food team

Categories Dinner

Time 3h35m

Number Of Ingredients 17

Ingredients

2 - 3 tbsp vegetable or sunflower oil
1 ¼kg beef shin or brisket , cut into very large chunks
2 onions
50g ginger
3 garlic cloves
small bunch coriander
2 tsp Chinese five-spice powder
6 whole star anise
1 tsp black peppercorn
100g dark brown muscovado sugar
50ml light soy sauce
50ml dark soy sauce
2 tbsp tomato purée
beef stock
thumb-sized chunk ginger , shredded into matchsticks
1 tbsp vegetable or sunflower oil
cooked jasmine rice

Steps:

Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium

Tips:

Choosing the right cut of beef is crucial for a tender and flavorful brisket. Look for a well-marbled brisket flat or point cut, as the fat will render during cooking and add flavor and moisture to the meat.

Marinating the brisket overnight in a mixture of beer, ginger, garlic, and other spices will help infuse it with flavor and make it more tender.

Browning the brisket in a hot skillet before braising it will add color and depth of flavor to the finished dish.

Use a good quality beer for the braising liquid. A dark beer, such as a stout or porter, will add a rich flavor to the brisket, while a lighter beer, such as a lager or ale, will result in a more delicate flavor.

Add plenty of vegetables to the braising liquid to add flavor and nutrition to the dish. Carrots, celery, onions, and garlic are all classic additions.

Cook the brisket low and slow until it is fall-apart tender. This can take several hours, so be patient.

Serve the brisket with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

With its perfect balance of savory and sweet flavors, beer-ginger-and-garlic braised brisket is a delicious and comforting dish that is sure to please everyone at the table. Whether you are serving it for a special occasion or a casual weeknight meal, this dish is sure to be a hit.

Remember, the key to a great braised brisket is using high-quality ingredients, marinating the meat overnight, and cooking it low and slow. With a little patience, you can create a truly memorable dish that everyone will love.