Jis 0915 cooking pale ale braised brisket llqghr

Image: Olivia Brent

Serves 4–6

Use a good-quality pale ale for this no-fail recipe by brisket master Silverberg. And remember to cut across the grain for tender results.


  • 1 brisket flat, seasoned with salt and pepper to preference
  • 1 onion, large dice
  • 4 stalks celery, large dice
  • 4 carrots, large dice
  • 5 garlic cloves, smashed
  • 12 oz. pale ale
  • 1 qt. chicken stock
  • 1 bay leaf
  • ½ c fresh thyme
  • ½ c fresh parsley

(1) Heat large sauté pan and add canola oil to coat. Sear brisket, then place in oven pan. (2) In sauté pan, cook onion, celery, carrot, and garlic until caramelized. Deglaze with beer and reduce by half, about 2 minutes. Add chicken stock and bay leaf and bring to boil. (3) Pour liquid over brisket and top with herbs. Wrap pan in foil and cook 4 hours in 250° oven.

Spiced Tomato Jam

Makes approx. 1 quart

Tomatoes, the ultimate end-of-summer treat, stewed with fall spices and a kick of hot pepper bring the traditional brisket to a new level.


  • 1 t butter
  • 1 t garlic, minced
  • 1 t fresh ginger, minced
  • ½ tsp. cayenne
  • ½ tsp. ground cloves
  • 1 tsp. paprika
  • 1 cinnamon stick
  • 10 Roma tomatoes
  • 1 guajillo chile pepper, stem  and seeds removed
  • 1 c brown sugar
  • 1 c honey
  • 1 c apple cider vinegar

Melt butter in saucepan. Add garlic and ginger and sweat. Add dry spices and toast slightly. Add remaining ingredients and reduce to jam, about 30 minutes. Season with salt to taste.

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