A flavorful and tender brisket recipe, slow-cooked with beer and a tangy sauce for a comforting meal.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Season the brisket generously with salt, pepper, and smoked paprika.
Rub the spices into the meat for better flavor absorption.
Heat a large Dutch oven over medium-high heat and sear the brisket on all sides until browned.
Searing locks in the juices and adds a rich flavor.
In a mixing bowl, combine the beer, ketchup, vinegar, brown sugar, and garlic powder to create the sauce.
Mix thoroughly to ensure the sugar dissolves completely.
Pour the sauce over the seared brisket in the Dutch oven.
Ensure the brisket is mostly submerged for even cooking.
Cover the Dutch oven and place it in the preheated oven. Cook for 3 hours, basting occasionally.
Basting keeps the brisket moist and flavorful.
Remove the brisket from the oven and let it rest for 15 minutes.
Resting allows the juices to redistribute within the meat.
Slice the brisket thinly against the grain and serve with the sauce.
Slicing against the grain ensures tender pieces.
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