print- beer brick roast

beer braised brick roast

Ingredients:

4-5 pound Brick Roast (or 1st cut brisket if the roast isn’t available)

2 tablespoons extra virgin olive oil

4 cloves of garlic, chopped (or 4 frozen cubes, softened)

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 tablespoon paprika

1 tablespoon garlic powder

2 teaspoons black pepper

2 teaspoons kosher salt

2 spanish onions, sliced thin (or 3 smaller ones)

1 – 12 ounce can of regular beer (good enough to drink)

Directions:

In a small bowl - mix the olive oil, garlic, Dijon, sugar, paprika, garlic powder, pepper and salt. Mix well. Rub the mixture onto the meat really well. Double wrap the meat up in plastic wrap. Refrigerate approximately 12 hours or overnight.

Preheat your oven to 325 degrees (or 300 convection).

Take your sliced onions and lay in the bottom of a roasting pan. Place the meat on top of the onions and pour your beer around the meat. Cover the pan and cook between 5-6 hours. Start checking the meat after 4 ½ hours. You will know it is ready when you poke the meat with a fork and it is so soft there is literally no resistance.

If you have the time, refrigerate your meat before slicing. I do this to make it easier to cut. Cut your slices thin and go against the grain. Meaning, when you look down at your roast you will see lines (aka strings) going in a certain direction. Your (very sharp and large!) knife needs to be perpendicular (that means 90 degrees - I was a math tutor in college btw) to the strings.

If your roast is cold, return the slices to the pan and cover. Return to the oven to warm at the same temperature for about 40 minutes.

If your roast is already hot, then platter it and serve.

Plan Ahead:

I REALLY recommend planning ahead here. This recipe is really amazingly easy when you think before you leap.

Much easier to cut when it's cold. Meaning you want to marinade 2 days before serving. Cook and refrigerate 1 day before serving. On the day of serving just warm the meat and plate for serving.
Really want to think ahead? Try cooking and freezing this meat. Cook the meat, refrigerate overnight, slice the next day and place back in it's liquid. Wrap really well with foil. Then wrap the whole tray with plastic wrap. You can keep it in the freezer for up to 6 weeks. When you are ready to serve, place it in the fridge 2 days prior to serving. Preheat your oven to 350 degrees (325 convection) and warm the meat, covered for 35 minutes.