Catahoula Brisket in Spicy Beer Tomato Sauce
Indulge in the bold and comforting flavors of Catahoula Brisket in Spicy Beer Tomato Sauce, a slow-cooked masterpiece perfect for impressing at your next gathering. This tender, three-pound brisket is seasoned with a blend of smoked paprika, chili powder, and cumin before being seared to lock in its rich flavor. Simmered low and slow in a robust tomato sauce made with diced tomatoes, dark beer, beef broth, and a hint of brown sugar, this dish delivers a delectable balance of smoky, spicy, and subtly sweet notes. Aromatic onions, garlic, and red pepper flakes infuse the sauce with layers of irresistible depth, while the brisket falls apart effortlessly after hours in the oven. Serve it with crusty bread, creamy mashed potatoes, or your favorite sides, and finish with a sprinkle of fresh parsley for a dish that’s as beautiful as it is delicious. Perfect for cozy dinners or entertaining, this recipe is a hearty showstopper you’ll return to again and again!
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Ingredients
- 3 pounds Brisket
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 1 tablespoon Paprika
- 3 tablespoons Olive oil
- 2 medium (sliced) Yellow onion
- 4 minced Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Crushed red pepper flakes
- 2 tablespoons Tomato paste
- 1 28-ounce can Diced tomatoes
- 12 ounces (1 bottle) Dark beer
- 1 cup Beef broth
- 2 tablespoons Brown sugar
- 2 Bay leaves
- 2 tablespoons (chopped, optional as garnish) Fresh parsley
Directions
Step 1
Preheat your oven to 300°F (150°C).
Step 2
Pat the brisket dry with paper towels and season all sides with salt, black pepper, and paprika.
Step 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until browned, about 4-5 minutes per side. Remove the brisket and set it aside.
Step 4
In the same pot, add the sliced onions and cook for 5 minutes until softened. Stir in the minced garlic, chili powder, ground cumin, and crushed red pepper flakes, and cook for an additional 1 minute until fragrant.
Step 5
Add the tomato paste to the pot and stir well to coat the onions and spices. Cook for 2 minutes, then pour in the diced tomatoes, beer, and beef broth. Stir in the brown sugar and add the bay leaves.
Step 6
Return the seared brisket to the pot, ensuring it is mostly submerged in the sauce. Bring the mixture to a gentle simmer.
Step 7
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, turning the brisket halfway through, until the meat is tender and easily pulls apart with a fork.
Step 8
Remove the pot from the oven and discard the bay leaves. Let the brisket rest for 10-15 minutes before slicing it against the grain.
Step 9
Serve the sliced brisket topped with the rich, spicy tomato sauce. Garnish with fresh parsley if desired. Enjoy with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
| Serving size | (1752.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 932.5 |
| Total Fat 46.7g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6635.9mg | 0% |
| Total Carbohydrate 100.8g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 52.1g | |
| Protein 17.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 460.6mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2812.1mg | 0% |
Source of Calories