Let’s Make Barbecue Brisket and Beans!

Typically, Jewish brisket is served for the holidays, but this barbeque brisket with beans dish created by our friends at The Nosher is perfect for a summer gathering!

Ingredients

• 2 lb brisket (preferably second cut)
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp cinnamon
• ¼ tsp cumin
• ½ tsp garlic powder
• olive oil
• pinch red pepper flakes (or more)
• 1 medium onion, chopped fine
• 1 cup ketchup
• ⅓ cup cider vinegar
• 2 Tbsp Dijon mustard
• ¼ cup brown sugar
• 2 Tbsp black strap molasses
• 1 ½ cups water
• 3 15 oz cans pinto or white beans

Directions

In a small bowl combine paprika, salt, pepper, cinnamon, cumin and garlic powder. Rub onto each side of the brisket.

In a large Dutch oven, heat a few Tbsp olive oil on medium high heat until its glossy and the pan is hot. Cook brisket on each side for 4-6 minutes, or until caramelized and deep brown. Remove from pan and set aside. Turn heat down to medium.

Combine water, ketchup, cider vinegar, mustard, brown sugar and molasses in a small bowl.

Cook onion 7-10 minutes, scraping brown bits off bottom of pan. Add heaping pinch of red pepper flakes. Add half the can of beer to deglaze. Pour in the ketchup-water mixture and bring to a simmer. Add remaining beer.

If sauce looks to thick now, or at any point, add ½ to 1 cups water.

Reduce heat to low and cook for 3-4 hours, checking periodically. Remove from heat and allow brisket to cool. Place on a cutting board and using two forks or a fork and a knife, shred brisket.

Keep sauce in pot and put back on heat on a medium-low flame. Rinse and drain the cans of beans and place in pot, stirring to cover with sauce. Put meat back in the pot and cook another 15-20 minutes.

Serve hot.

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