Signature cocktails. Eight courses. Ten friends. This is the perfect recipe for an Epic Dinner Party, which we’ve aptly named “A Moveable Feast”. The ten of us pair up to host nights filled with great food, great friends and tons of laughter. This fabulous tradition started by two of our colleagues, brings us all to the table to share our common love…food! The first time we hosted this dinner we chose a menu of comfort foods we loved (to see that menu click here). This time around we went with a Southern theme. Like this Beer Braised Brisket, served in a basket complete with a red gingham liner (just like at your favorite Southern BBQ joint!).
We initially chose the Southern theme after another friend of ours bought a smoker. He had made my family a smoked brisket and I thought I had died and gone to heaven. We had planned on cheating a bit and having him smoke us a brisket. But…as karma would have it (you know cheating and all), he was going out of town the week of our dinner. No smoked brisket for us.
Of course, being the resourceful ladies we are, we quickly regrouped and decided to make brisket anyway! Why not? We got this, I’ve made an oven braised brisket a time or two! And after a couple of tries, I know we got this one right. Tender, almost falling apart brisket, rubbed with spices, braised in beer and topped with a barbecue sauce adapted from culinary superstar, Ina Garten. That’s right! I would put it right up there with my friend’s smoked brisket. Win!
And now for the question you are really asking…what about the beer? Our Beer Braised Brisket was braised in a local IPA called Sweet Child of Vine by Fulton. We’re pretty equal opportunity when it comes to beer, and this happens to be what I often have in my fridge, but I’m positive there are many other great choices! The beer does help to break down the connective tissue so prevalent in brisket, so unless you are really, really are against cooking with alcohol, I wouldn’t recommend skipping it. After all, the alcohol cooks off!
Like I mentioned, this course was served just like you would get it at your favorite BBQ joint. Slices of Beer Braised Brisket topped with a smoky version of Ina Garten’s BBQ sauce. A side of Pimento Cheese Smashed Potatoes (recipe to follow soon, stay tuned!), a small container of coleslaw, and a wedge of watermelon. Southern summer at it’s best!
Recipes: Beer Braised Brisket (see below),
Barbecue Sauce: Homemade Barbecue Sauce from Smitten Kitchen (based on a recipe by the amazing Ina Garten). We enhanced it just a bit, by adding a slug of Liquid Smoke to our final product… We also placed additional squeeze bottles of barbecue sauce around the table.
Pimento Cheese Smashed Potatoes: recipe coming next week
Coleslaw: Not Your Mama’s Coleslaw from Smitten Kitchen (also adapted from Ina Garten…sensing a theme here?)
And yes…I know what you are thinking…this was ONE of eight courses? YES!! And that is why these dinners are so EPIC!
(A special thanks to Emily R., Shannon, Emily V., Megan, Ann, Clare, Kelly and Heidi for making these dinner so, so much fun!)
- 5 pound brisket, trimmed
- 2 Tablespoons Worcestershire sauce
- 4 Tablespoons ancho chili powder
- 2 Tablespoons onion powder
- 2 Tablespoons garlic powder
- 2 Tablespoons brown sugar
- 2 Tablespoons salt
- 1 Tablespoon flour
- 1 Tablespoon liquid smoke
- 16 ounce bottle of beer (I used Fulton's Sweet Child of Vine)
- Baste brisket with Worcestershire sauce, set aside.
- In a small bowl, mix together spices-ancho chili powder, onion powder, garlic powder, brown sugar, and salt.
- Rub brisket with the spice mix and place in the refrigerator.
- Allow to sit for at least 4 hours or up to 12 hours.
- Preheat oven to 275 degrees.
- Place 1 tablespoon of flour into a cooking bag (I used Reynold's Oven Bags).
- Add the beer and liquid smoke to the bag.
- Place brisket into the bag and tie bag closed.
- Cut 3-4 small slits in the bag.
- Place sealed bag containing brisket into a roasting pan.
- Slide roasting pan into the oven and cook for 5 hours or until tender (meat thermometer should read 185-190ºF).
- Remove from the oven and allow to sit for 20 minutes (the meat will resorb some of the juices).
- Remove from the bag and slice thinly, slicing against the grain.
- Serve with your favorite barbecue sauce!