Braised beef brisket in beer with ginger and garlic

Votes: 1

Time: 3 hours 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 457, total fat 19 G., saturated fats 6 G., proteins 57 G., carbohydrates 9 G., fiber 1 G., cholesterol 156 mg, sodium 225 mg, sugar 4 G.

To make this amazingly flavorful and juicy beef brisket, Aarti Sequeira mixes her own ginger-garlic paste and adds it to the pot along with a cinnamon stick, cloves, cardamom, and a bottle of beer. The meat is then braised in this mixture in the oven until it's perfectly tender.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beef brisket

2 tbsp. l. rapeseed oil (canola)
1 beef brisket weighing 1.3 kg, remove excess fat and films
1 (5 cm) cinnamon stick
10 whole cloves
4 crushed green cardamom pods
900 g white onion, sliced into 1 cm thick slices (about 3 medium onions)
3 tbsp ginger-garlic paste
1 tbsp dark brown sugar
650 ml lager (recommended: Sapporo)
1 cup beef or chicken broth
1 teaspoon apple cider vinegar

Ginger garlic paste

0.5 cups garlic cloves
0.5 cup fresh ginger, sliced 1 cm thick.
1/4 cup canola oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 160°C.
Heat oil in a large ovenproof Dutch oven over medium-high heat. Season the brisket on both sides with salt and pepper and transfer to the Dutch oven. Cook on all sides, about 10 minutes total. Remove to a plate.

Reduce the heat to medium and add the cinnamon stick, cloves, and cardamom to the pan; they should sizzle in the oil. Once the spices are fragrant (less than 1 minute), add the onion and ginger-garlic paste. Season lightly with salt to help the onion release some of its liquid. Saute until the onion is soft and golden, about 10 minutes.
Add sugar and beer to the pot and scrape up any browned bits. Carefully return the brisket to the pot. Then add enough broth to cover half the brisket, about 1 cup. Bring to a boil, turn off the heat, cover the pot, and place in the oven. Simmer for 3 hours, until the meat is very tender. Remove the lid half an hour before the end of the cooking time to allow the juices to evaporate slightly.
When ready to serve, taste the sauce and add salt if needed. Add apple cider vinegar. If it's too thick, add a little water. If it's too thin, reduce the liquid on the stovetop.
Slice the brisket across the grain for extra-tender slices. Drizzle with a little gravy and enjoy!
Ginger garlic paste:

Combine the garlic, ginger, and canola oil in a food processor and process until smooth. There will still be some tiny pieces, but the paste should be smooth overall. Store any leftover paste in a small glass jar in the refrigerator for 2-3 weeks. It works well in a variety of marinades, sauces, gravies, and more.