Chil-Beer Brisket of Beef Over Wild Rice Amadine

This brisket gets a long, slow braise under a blanket of chili sauce before a bottle of beer goes in near the finish to loosen up the pan juices and add a malty depth. The result is meat so tender it practically falls apart under the knife.

Starting fat side down is unusual but intentional here. It lets the lean side baste in the rendered fat as it collects in the pan, keeping the top of the meat from drying out during those three hours.

The beer goes in during the last 30 minutes at a higher temperature. That final blast concentrates the sauce and gives the edges of the brisket a slightly caramelized bark where the chili sauce has reduced.

Slice against the grain as thin as you can manage. Brisket grain runs in one direction, and cutting across those fibers is what makes each slice melt on the tongue instead of turning chewy.

Pro Tips

• Use a full-flavored lager or amber ale. Light beers won’t contribute much to the braising liquid.
• A tight seal on the roasting pan is critical. If your lid doesn’t fit snugly, use heavy-duty aluminum foil crimped around the edges.
• Save the cooking liquid. Strain off the fat and reduce it on the stovetop for a concentrated gravy.
• This reheats better the next day. Slice cold, layer in a baking dish with the cooking liquid, cover, and warm gently.

Variations

• Add a few chipotle peppers in adobo to the chili sauce for a smoky, spicier version.
• Swap wild rice almondine for creamy mashed potatoes or egg noodles to soak up the pan juices.
• Use a dark stout instead of lager for a deeper, more roasted flavor in the braising liquid.