Could a nod to Belgium elevate the classic American braised brisket?
Why This Recipe Works
To combine two favorite dishes—braised brisket and onions and the famous Belgian beef stew made with beer—we start by browning a flat-cut beef brisket. Weighing the meat down with a Dutch oven ensures an evenly browned crust and creates plenty of flavorful fond in the skillet. Cutting the onions thickly prevents them from turning to mush during the 3 hours that the meat needs to tenderize in the oven, and adding a raw pureed onion to the mix thickens and flavors the sauce. Along with the beer, cider vinegar, mustard, and a little brown sugar round out the sauce. Letting the brisket rest in the juices for an hour ensures that it’s moist and tender.
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