Mohamed Shili This delicious beef brisket recipe by Bobby Flay is perfect for a cozy, hearty meal that’s simple and rich in flavor. It’s an easy, oven-baked dish that combines tender meat with a sweet and tangy sauce made from everyday ingredients. Perfect for a family dinner, this brisket pairs wonderfully with mashed potatoes or fresh bread.
Recipe Ingredients:
- 1 (3 pound) beef brisket, trimmed of fat
- salt and pepper to taste
- 1 medium onion, thinly sliced
- 1 (12 fluid ounce) can beer
- 1 (12 ounce) bottle tomato-based chili sauce
- ¾ cup packed brown sugar
How To Make Beef Brisket?
- Preheat the oven: Set the oven to 325°F (165°C) and gather all the ingredients.
- Season the brisket: Rub salt and black pepper on all sides of the brisket. Place it in a glass baking dish and layer the thinly sliced onion on top.
- Prepare the sauce: In a bowl, combine the beer, chili sauce, and brown sugar. Pour the mixture over the brisket and onions, then cover the dish tightly with aluminum foil.
- Bake the brisket: Place the dish in the preheated oven and bake for 3 hours. Remove the foil and bake for an additional 30 minutes for richer flavor.
- Rest, slice, and serve: Let the brisket rest and cool slightly before slicing. Return the sliced brisket to the dish and spoon the sauce over it. Reheat briefly before serving.
Recipe Tips
- Trim the fat properly: Make sure the brisket is trimmed of excess fat to help it cook evenly and prevent it from becoming too greasy.
- Use fresh onions: Thinly slice fresh onions for the best flavor and texture; avoid pre-cut or frozen ones.
- Choose the right beer: Use a mild-flavored beer for the sauce to avoid overpowering the dish; a lager or light ale works well.
- Rest before slicing: Let the brisket rest for at least 10 minutes before slicing to keep it tender and juicy.
- Slice against the grain: Always slice the brisket against the grain to make each bite tender and easier to chew.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover beef brisket cool to room temperature first. Then, store it in an airtight container and refrigerate for up to 3 days. Spoon some sauce over the meat before sealing to keep it moist.
- Freeze: Allow the beef brisket to cool completely, then place it in a freezer-safe container or wrap it tightly in foil and plastic wrap. Freeze for up to 3 months.
- Reheat: Place the beef brisket on a microwave-safe plate and cover with a microwave-safe lid. Heat on medium power in 1-minute intervals until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 200g)
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 35g
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Bobby Flay Beef Brisket Recipe
Description
This delicious beef brisket recipe by Bobby Flay is perfect for a cozy, hearty meal that’s simple and rich in flavor. It’s an easy, oven-baked dish that combines tender meat with a sweet and tangy sauce made from everyday ingredients. Perfect for a family dinner, this brisket pairs wonderfully with mashed potatoes or fresh bread.
Ingredients
Instructions
- Preheat the oven: Set the oven to 325°F (165°C) and gather all the ingredients.
- Season the brisket: Rub salt and black pepper on all sides of the brisket. Place it in a glass baking dish and layer the thinly sliced onion on top.
- Prepare the sauce: In a bowl, combine the beer, chili sauce, and brown sugar. Pour the mixture over the brisket and onions, then cover the dish tightly with aluminum foil.
- Bake the brisket: Place the dish in the preheated oven and bake for 3 hours. Remove the foil and bake for an additional 30 minutes for richer flavor.
- Rest, slice, and serve: Let the brisket rest and cool slightly before slicing. Return the sliced brisket to the dish and spoon the sauce over it. Reheat briefly before serving.
Notes
- Trim the fat properly: Make sure the brisket is trimmed of excess fat to help it cook evenly and prevent it from becoming too greasy.
- Use fresh onions: Thinly slice fresh onions for the best flavor and texture; avoid pre-cut or frozen ones.
- Choose the right beer: Use a mild-flavored beer for the sauce to avoid overpowering the dish; a lager or light ale works well.
- Rest before slicing: Let the brisket rest for at least 10 minutes before slicing to keep it tender and juicy.
- Slice against the grain: Always slice the brisket against the grain to make each bite tender and easier to chew.
Bobby Flay Beef Brisket Recipe