Chil-Beer Brisket

This brisket gets a three-hour braise in chili sauce, then a pour of beer for the final 30 minutes to loosen the pan juices and add a malty depth. The result is fork-tender beef that slices thin and comes with its own built-in gravy.

Start the brisket fat side down so the seasoned top sits directly in the chili sauce. The fat renders slowly over three hours and bastes the meat from below while the sauce concentrates on top into a sticky, spiced glaze.

The cooking liquid left in the pan is too good to waste. Skim off the excess fat and serve it spooned over the sliced meat and wild rice almondine.

Pro Tips

• Keep the roasting pan sealed tight with a lid or foil for the first three hours. Steam is doing the tenderizing work, and every time you peek, you lose moisture and heat.
• Slice the brisket against the grain, as thin as you can manage. With the grain and you’ll get chewy, stringy strips no matter how long you cooked it.
• Let the brisket rest for 15 minutes before slicing. The fibers relax and the juices redistribute so the slices stay moist.
• Use a lager or amber ale for the beer. IPAs and stouts can turn bitter during the long cook.

Variations

• Add a tablespoon of liquid smoke to the chili sauce for a backyard BBQ flavor without the smoker.
• Swap the chili sauce for your favorite barbecue sauce for a sweeter, smokier profile.
• Make sandwiches with the leftovers. Pile thin slices on a soft roll with pickled onions and a drizzle of the cooking liquid.