Typically, Jewish brisket is served for the holidays, but this barbeque brisket with beans dish created by our friends at My Jewish Learning is perfect for a summer gathering!
2 lb brisket (preferably second cut)
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp cumin
1/2 tsp garlic powder
pinch red pepper flakes (or more)
1 medium onion, chopped fine
1 cup ketchup
1/3 cup cider vingar
2 Tbsp Dijon mustard
1/4 cup brown sugar
2 Tbsp black strap molasses
1 1/2 cups water
3 15 oz cans pinto or white beans
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 1/2 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.