Some of the first liquids that come to mind when you think braising are wine, stock and broth.  But we forget about beer - and some may argue that because beer is made from grain (barley/rye) and herbs (hops), it pairs with certain foods even better than wine, which is obviously made from grapes.  I’m not so sure I agree completely with that statement, but I will admit it’s fun to mix things up a bit and swap out my usual red wine for a bottle of beer instead.  But just like cooking with wine, please use something you would drink. Which brings me to our featured brewer:

I was also really inspired by the guys at Sixpoint.  Shane started his company from scratch on credit cards and a vision, and has seen huge growth and great success over the past 6-7 years.  His beer is voted consistently the best in New York City.  Check out the video below and follow along with the recipe, posted after the video. 

BEER BRAISED BRISKET 

SERVES 4

This is an excellent make-ahead dish.  In fact, it gets better and better the longer it sits.  Braise the day before and pop it back in the oven when you want to serve it for maximum flavor. I served mine over Pureed Parsnips, the perfect sweet accompaniment to this salty and zesty beef.

• 1 3-lb beef brisket (some fat trimmed)
• 2 tsp salt
• 1 tsp black pepper 
• 1 tsp cumin
• 1 tsp paprika 
• 2 yellow onions, sliced
• Extra Virgin Olive Oil
• 2 TBSP tomato paste
• 4 cloves garlic 
• 1 bay leaf
• 1 bottle beer (Rye Beer such as Sixpoint Righteous Ale)
• beef stock (to bring the liquid to the halfway point on the meat, about 1 1/2 cups)

Heat the oven to 325 degrees.  Mix the salt, pepper, cumin and paprika together.  Rub the brisket with a bit of olive oil and sprinkle the spice mixture all over, rubbing in to evenly coat. In a dutch oven, sear the meat about 4 minutes on each side.  Remove from the pan.  Add a little extra olive oil, then sautee the onions with a pinch of salt until soft, about eight minutes. Add the tomato paste, garlic and bay leave, sautee a minute more.  Deglaze the pan with the bottle of beer, bring to a simmer,and place the meat back in the pan. Add beef stock until the braising liquid comes halfway up the meat.  

Cover and put in the oven for four hours.  Remove the lid partially and cook an hour more.  

Allow the meat to rest for about a 15 minutes before slicing.  Cut against the grain, or shred like a stew, whatever you prefer. (I love shredding mine).  Serve over parsnips or mashed potatoes and enjoy!