“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend.” (Melody Beattie in Summer Secrets by Jane Green).
This simple meal certainly felt like a great feast when enjoyed with family, gathered around the fire at the end of a long day.
BEER BRAISED BRISKET WITH ONION JAM
1 1/2 teaspoons salt, divided
1 teaspoon ground cumin
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
6 garlic cloves, minced
olive oil, divided
1 (4 1/2-pound) brisket roast
4 cups beef stock
1 (12-ounce) beer
3 onions, cut in half and then sliced
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 teaspoons cornstarch
1 1/2 tablespoons chopped fresh thyme
Heat oven to 325F.
Drizzle 2 tablespoons of oil in an enameled cast-iron dish, and place over medium high heat.
Combine 1 1/4 teaspoons salt, cumin, black pepper, smoked paprika and garlic cloves in a small bowl. Stir in 1 tablespoon of oil. Rub salt mixture evenly over beef. Place in enameled cast-iron dish, and brown on all sides.
Combine stock and beer, pour over beef. Cover and bake at 325F for 6 to 8 hours or until tender, turning half way through cooking.
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to pan, swirl to coat. Add onions, saute for 6 minutes. Reduce heat to medium, cook for 15 minutes or until tender, stirring occasionally. Stir in vinegar, sugar and cornstarch, cook 1 minute. Remove from heat, stir in remaining 1/4 teaspoon of salt and thyme. Serve with beef.
Recipe adapted from Cooking Light, December 2013