How to make a Ginger Ale Braised Brisket.
Ingredients: Serves 4-6
- 1 (3-4 lbs/1.8 kg) beef brisket, fat trimmed
- 1 teaspoon paprika
- kosher salt, to taste
- freshly ground black pepper, to taste
- ¼ cup/60 ml olive oil
- 4 medium yellow onions, thinly sliced
- 5 garlic cloves, minced
- 1 (2-inch) piece ginger, peeled and minced
- 3 sprigs thyme, plus leaves to garnish
- 2 cups/500 ml ginger ale
- 1 cup/250 ml red wine
- 1 cup/250 ml beef stock
- ½ cup/45 grams finely chopped dried apples
- ¼ cup/35 grams finely chopped crystalized ginger
- 5 medium carrots, peeled and cut into ½-inch thick rounds
- flaky sea salt, to taste
- Heat the oven to 325°F.
- Season the brisket all over with the paprika, salt and pepper.
- Heat the oil in a large saucepan over medium-high and cook the brisket, turning as needed, until browned all over, about 12 minutes.
- Transfer to a plate.
- Add the onions to the saucepan and cook, stirring frequently, until golden, about 6 minutes.
- Add the garlic, ginger, and thyme and cook until fragrant, about 2 minutes.
- Stir in the ginger ale, wine, and stock and bring to a boil, scraping the brown bits from the bottom of the pan.
- Return the brisket to the pan and cover.
- Pop it into the oven and cook until the sauce has thickened and the brisket is fork tender, 3 ½ to 4 hours.
- Remove the saucepan from the oven and transfer the brisket to a plate and cover to keep warm.
- Add the apples, ginger, and carrots and bring the mixture to a boil, then reduce the heat to medium-low and simmer until the carrots are just tender, about 15 minutes.
- Season the sauce to taste, then slice the brisket thinly against the grain and serve with the sauce spooned over the top and topped with a sprinkle of sea salt and some thyme leaves.
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