Indulge your summer guests with this hearty, classic Brisket!

- Recipes by Chef Steph

 

 INGREDIENTS:

For the Brisket Rub

• 2 tbsp. kosher salt
• 2 tbsp. dark brown sugar
• 1 tbsp. freshly ground black pepper
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. smoked paprika
• 2 tsp. instant espresso powder
• 1 tsp. dry mustard

For the Brisket

• 5 to 6 lb. brisket flat
• ⅓ cup brisket rub
• 2 tbsp. canola oil
• 2 cups beef stock, divided
• 1 large sweet onion, thickly sliced
• 6 large garlic cloves, peeled and smashed
• 12 oz. coffee stout beer
• ¼ cup balsamic vinegar, plus more to taste
• ½ tsp. red chili flakes
• Kosher salt and freshly ground black pepper

 

 DIRECTIONS:

1. Make the brisket rub: Mix all ingredients in a jar to combine. Makes about ¾ cup.
2. Make the brisket: Generously season the brisket on all sides with the rub and place fat side up on a large plate. Refrigerate for at least 4 hours or overnight. Bring the brisket to room temperature for 30 minutes before cooking.
3. Preheat the oven to 275°F and turn on the vent hood. Heat a large Dutch oven over high heat. Add the oil to the pan. Sear the brisket, fat-side down, 5 minutes. Carefully turn over and sear for 4 minutes on the second side. Remove the Dutch oven from the heat and remove the brisket to a plate. Return the pot to the stove over medium heat.
4. Add 1 cup beef stock and deglaze, scraping up the browned bits, until liquid is syrupy. Layer the sliced onion and smashed garlic cloves on the bottom of the pot. Place the brisket, fat-side up, on top of the onions and garlic. Pour the remaining beef stock, stout beer, and balsamic vinegar around the brisket without displacing spices on top. Drop in the dried chiles or sprinkle the chili flakes around the meat.
5. Bring the liquid to a boil, cover, and turn off the heat. Transfer the pot to the preheated oven. Cook for 3½ to 4 hours or until the meat is fork tender, spooning the braising liquid gently over the meat halfway through cooking.
6. When the meat is cooked tender, remove it from the pot and cool to room temperature. Wrap with foil and refrigerate at least 8 hours or up to 24 hours. Strain the braising liquid through a fine mesh strainer, pressing on solids to extract all the flavorful juices; discard solids. Let the braising liquid cool to room temperature and then transfer to the refrigerator. Once it’s chilled, discard the fat that has solidified on the surface.
7. To serve, bring the wrapped brisket to room temperature on a sheet pan. Preheat the oven to 325°F. Place the wrapped brisket in the oven to warm through for 30 to 40 minutes. Reheat the skimmed braising liquid over low heat, taste, and adjust the seasoning, adding salt, pepper, and more balsamic to taste. Serve the heated brisket sliced across the grain with the warm braising liquid.

*Note: This makes enough rub for a whole beef brisket but keeps well. Use leftover rub on steaks or in chili.