Braised beef brisket in beer with ginger and garlic

Ingredients:

Beef brisket

• 2 tbsp. l. rapeseed oil (canola)
• 1 beef brisket weighing 1.3 kg, remove excess fat and films
• 1 (5 cm) cinnamon stick
• 10 whole cloves
• 4 crushed green cardamom pods
• 900 g white onion, sliced ​​into 1 cm thick slices (about 3 medium onions)
• 3 tbsp ginger-garlic paste
• 1 tbsp dark brown sugar
• 650 ml lager (recommended: Sapporo)
• 1 cup beef or chicken broth
• 1 teaspoon apple cider vinegar

Ginger garlic paste

• 0.5 cups garlic cloves
• 0.5 cup fresh ginger, sliced ​​1 cm thick.
• 1/4 cup canola oil

Preparation:

1. Preheat oven to 160°C.
2. Heat oil in a large ovenproof Dutch oven over medium-high heat. Season the brisket on both sides with salt and pepper and transfer to the Dutch oven. Cook on all sides, about 10 minutes total. Remove to a plate.
3. Reduce the heat to medium and add the cinnamon stick, cloves, and cardamom to the pan; they should sizzle in the oil. Once the spices are fragrant (less than 1 minute), add the onion and ginger-garlic paste. Season lightly with salt to help the onion release some of its liquid. Saute until the onion is soft and golden, about 10 minutes.
4. Add sugar and beer to the pot and scrape up any browned bits. Carefully return the brisket to the pot. Then add enough broth to cover half the brisket, about 1 cup. Bring to a boil, turn off the heat, cover the pot, and place in the oven. Simmer for 3 hours, until the meat is very tender. Remove the lid half an hour before the end of the cooking time to allow the juices to evaporate slightly.
5. When ready to serve, taste the sauce and add salt if needed. Add apple cider vinegar. If it's too thick, add a little water. If it's too thin, reduce the liquid on the stovetop.
6. Slice the brisket across the grain for extra-tender slices. Drizzle with a little gravy and enjoy!
7. Ginger garlic paste:
   
   Combine the garlic, ginger, and canola oil in a food processor and process until smooth. There will still be some tiny pieces, but the paste should be smooth overall. Store any leftover paste in a small glass jar in the refrigerator for 2-3 weeks. It works well in a variety of marinades, sauces, gravies, and more.