Ingredients and Weight:
- 1 whole beef brisket (5-6 pounds)
- 1 cup brown sugar
- 1/2 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups Guinness stout (or other dark beer)
- 1 cup water
- 1/4 cup vegetable oil
Preparation Time:
30 minutes
Cooking Time:
8-10 hours or overnight
Difficulty Level:
3 (Intermediate)
Preparation Method Steps:
- Trim excess fat from the brisket.
- In a large bowl, combine the brown sugar, salt, pepper, paprika, garlic powder, onion powder, dry mustard, cumin, and coriander. Mix well.
- Rub the spice mixture into the brisket on all sides.
- Place the brisket in a large baking dish or roasting pan.
- In a separate bowl, whisk together the Guinness stout and water. Pour over the brisket.
- Drizzle the vegetable oil over the brisket.
- Cover the brisket with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
- Roast the brisket for 8-10 hours or until tender.
- Let the brisket rest for 30 minutes before slicing and serving.
Nutritional Information:
(Per 4-ounce serving)
* Calories: 250
* Fat: 15 grams
* Saturated fat: 5 grams
* Cholesterol: 70 milligrams
* Sodium: 500 milligrams
* Carbohydrates: 15 grams
* Protein: 20 grams
Dish Characteristics:
- Tender and juicy
- Rich and flavorful
- Perfect for a special occasion
- Pairs well with mashed potatoes, roasted vegetables, and gravy
User Comments:
- "This brisket was amazing! It was so tender and juicy, and the flavor was out of this world."
- "I've made brisket many times before, but this marinade took it to a whole new level. It was the best brisket I've ever had."
- "This is the perfect recipe for a special occasion. It's easy to prepare and always a hit with my guests."
Special Precautions and Tips:
- If you don't have time for an overnight marinade, you can marinate the brisket for at least 4 hours.
- You can also cook the brisket in a slow cooker on low for 6-8 hours.
- Let the brisket rest before slicing to help the juices redistribute.
