Cooler temperatures call for warm slow cooked meals and dinners that will satisfy a crowd.  Whether entertaining during the holidays or hanging out for a relaxing Sunday with the family, this brisket is sure to be a hit for those who love their beef. If possible, make sure your cut is grass fed and purchased from a local organic farmer to ensure the highest quality.   Just four ounces of beef contains 28 grams of protein and is full of essential B vitamins, including the elusive B12, Iron, and an ample supply of the minerals Phosphorus and Zinc.  One to two servings of lean beef per week is all part of a healthy eating lifestyle plan.

Stay warm and enjoy!



6 garlic cloves
2 tablespoons brown sugar
2 tablespoons dijon mustard
2 tablespoons olive oil
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne
3 tablespoons fine sea salt
1 6-8 pound untrimmed flat front brisket
2 large onions sliced
1 12-oz can lager beer

Finely chop garlic in food processor, then add the next 8 ingredients. Pulse until smooth. Rub over entire brisket and wrap meat in plastic. Refrigerate for at least 24 hours.
Preheat oven to 325. Bring meat to room temperature for at least one hour before cooking. In large roasting pan, scatter onions and set brisket on top, fat side up, then cover with beer.  Cover with either foil or the lid to your roasting pan and cook for 6 hours. Remove from oven and heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5-10 minutes.
Let brisket cool slightly then shred meat. Remove onions with a slotted spoon and mix into brisket. Taste and moisten with some of the cooking liquid. Serve with a hearty slaw and buttermilk biscuits.


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