Pre-heat Oven to 350 degrees. Trim any excess fat and silver skin from the brisket. In a large stock pot or braising pan, add all ingredients including water, beer and brisket. Cover and cook for ...

1 boneless beef brisket, flat cut (4 to 4-1/2 pounds) 2 cloves garlic, minced 1 tablespoon peanut or vegetable oil 1 teaspoon salt 1/2 teaspoon pepper 2 medium onions, each cut into 12 wedges 1 bottle ...

Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles to the braising liquid for a little extra interest. Serve it over ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Photo: Ryan Liebe; Food Styling: Rachel Perlmutter Credit: Photo: Ryan Liebe; Food Styling: Rachel Perlmutter This article ...

Bock and doppelbock beers generally have a big malty flavor with little, if any, discernible hoppy bitterness. That sweetness makes these beers a terrific braising liquid for tough cuts like brisket, ...

Add Yahoo as a preferred source to see more of our stories on Google. Braised brisket on plate with potatoes and carrots - Katie Rosenhouse/Chowhound Whether you're hosting this year's Passover seder ...

Who doesn't love a beer-braised brat on game day? We love to top these savory sausages with homemade spicy mustard and tender onions at our tailgates. These smoky sliders take a little time but are ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles ...