Awesome recipe. The beer and chilli sauce gave it a unique flavour. Like some other reviewers, I also cut down on the brown sugar to 1/2 cup, because I found the chilli sauce to be innately quite sweet already. Some other modifications I made: 1) I sautéed the onions with 4 cloves of minced garlic first (on stovetop), then browned the brisket together with the garlic/onions before adding the liquids/sauce. I then put it into the oven. 2) Cooked it in a Dutch oven instead - works great. 3) In the last 30 min of cooking, I added chunks of carrots, celery, and zucchini to get in the veggies. 4) I used added 1/2 cup of tomato paste and cut down the chilli sauce to ~1 cup. If you have time, you could do the braising the night before or the morning of, then refrigerate and allow the fat to rise to the top and solidify. Then you can skim off all the solid fat and reheat to serve - makes recipe a lot healthier.
Was this review helpful?
4 users found this review helpful
Awesome recipe. The beer and chilli sauce gave it a unique flavour. Like some other...