When I say I’m cooking brisket, most folks immediately think of a slow-smoked Texas barbecue brisket. And while that iconic dish made famous by our neighbors to the west is a great one and worthy of another posting, that is not at all what I’m talking about. This is a Beer-Braised Stuffed Brisket–a fork tender version that soaks up all the spicy Cajun flavors.
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George Graham)
Yankees think of brisket in terms of things like corned beef, pastrami, or a New England boiled brisket. Again, those are delicious, and in the hands of a master cook can be downright memorable. But, those briskets are not what I’m referring to either. Truth be told, South Louisiana is not brisket country. Oh, we cook it, but it has never been a specialty or anything a bona fide Cajun cook would lay claim to. Until now.
Sliced open, this brisket is ready for stuffing.
My Beer-Braised Stuffed Brisket features a long, slow roasting which is a common South Louisiana cooking technique, and instead of a wine-based braise, I have something more Louisiana in mind. While we love great wine in Acadiana, we do not grow traditional wine-making grapes. Too much heat, rain, humidity and the soil conditions are wrong for serious viniculture. But beer is another story. South Louisiana babies are weaned on beer. Literally. Many midwives still subscribe to the old beliefs that a baby should be given a bit of beer to cure the colic and soothe the soul.
Louisiana brewmaster Karlos Knott has established a stellar reputation for his beer.
Local-grown breweries have cropped up across the state with the Knott Brothers’ Bayou Teche Brewing being one of the best; these guys are serious about their beer. Located in Arnaudville just north of Lafayette in St. Landry Parish, brewmaster Karlos Knott has formulated their beer with the single focus of complimenting the spicy, picante flavors of great Cajun foods. One of their specialty brews is the dark and complex LA-31 Bière Pâle that according to Karlos, “combines Belgian-style malts and an ample blend of East Kent Golding and Mosaic hops. It’s a bronze-colored pour with a biscuit malt center, fruity, earthy, and citrusy hop flavors and a gentle bitterness.” Even if you aren’t a beer drinker, try this Beer-Braised Stuffed Brisket, and you will begin to understand the multiple taste points a complex beer can bring to the right dish.
Stuffed, bathed in beer, and spiked with diced tomatoes, this Beer-Braised Stuffed Brisket bakes for 3 hours.
It’s time to cook. With the bold flavors of beer, I know that a slow liquid braise would work well and a beef brisket would be the perfect ingredient. On the way back from Arnaudville, I stopped at Kirk Martin’s Slaughter House in Carencro on the Beau Basin Road and picked out a trimmed brisket. Stuffed with the Cajun trinity of vegetables and seasoning with my seasoning blend, this meat self-bastes during the expected 3-hour cooking time. Remember, this is not a slow-smoked, Texas-style barbecue brisket but rather this Beer-Braised Stuffed Brisket is braised beef that will soak up the beer and bring out its juices to make a rich gravy. I’m talking soppin’ gravy and enough for a crusty loaf (or two) of French bread, and come to think of it, this Beer-Braised Stuffed Brisket will make a tasty sandwich or po’boy. Give it a try.
- 1 (3.5-pound) trimmed beef brisket
- 3 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 cup diced yellow onion
- ½ cup diced celery
- ½ cup diced green bell pepper
- ½ cup diced green onion tops
- 1 tablespoon minced garlic
- 2 tablespoons chopped flat-leaf parsley
- 2 (12-ounce) bottles beer
- 2 (10-ounce) cans mild diced tomatoes and green chiles, such as Rotel
- 4 tablespoons cornstarch
- Preheat the oven to 300ºF.
- Place the brisket on a cutting board and remove any remaining excess fat. Using a sharp boning knife, slice down the middle of the brisket and cut into the flaps to make a pocket. Lightly sprinkle the interior of the meat with Cajun seasoning.
- In a mixing bowl, place all the diced vegetables and combine. Using your hands, stuff the vegetable mixture inside the meat, pressing firmly into the crevices. Pull the flaps of the meat together to close as much as you can. Sprinkle generously with Cajun seasoning.
- Place the meat on a parchment or foil-lined roaster, and add the beer along the sides of the meat. Add the diced tomatoes and green chiles along with their canning liquid.
- Cover the roaster tightly, place in the preheated oven, and cook for 3 hours.
- When the brisket is done, it should be fork-tender. Strain the liquid into a separate pot and let the brisket rest covered for at least 20 minutes.
- In the separate pot, skim the fat from the juices. Heat the juices to a simmer while making a slurry of 4 tablespoons of cornstarch and cold water. Add small amounts of the slurry to the simmering juices until the desired gravy consistency is achieved.
- Carve the brisket into large slices being sure to cut across the grain. Spoon some of the beer gravy over the meat. Present the dish family-style on a large platter with mashed potatoes, grainy Creole mustard, and a crusty loaf of French bread. Serve with mugs of ice-cold beer.
Sliced thick with beer gravy and Creole mustard, this Beer-Braised Stuffed Brisket is hearty South Louisiana fare.
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I’m not quite sure how to cut the brisket. Does it have to be a real thick brisket to start?
Roxanne – The size of the brisket will vary, but the important point is to slice the cooked brisket against the grain of the meat to ensure tenderness. All the best.
Hi George. I LOVE your website and food blog. I’ve made several dishes of yours, always to satisfaction. I blew everybody away at Long Beach Yacht Club (MS) last year with your boudin king cake. Where on earth did you come up with that? I’ve had to make many more, and I’m about to get into production again. I should pay you royalties (LOL), except that I give them away. No profit, except praise.
I’m thinking for Super Bowl I’m going to make the crawfish hand pies. But, I will have to make them pretty small in order to have enough. How small can I go? Recipe says 5″, can I go maybe 3″?
Terri – Thanks for the accolades; it is my pleasure to share my colorful Cajun and Creole world with you. Here’s the deal on the size of the hand pies: they must be large enough to seal in enough of the crawfish filling to a proper ratio of dough to filling. Give it a try at 3″, but I am betting the outcome is much richer with crawfish flavor at 5 inches. Just buy more dough sheets and crawfish to make the quantity you need for your crew. All the best for a super Super Bowl Sunday.
Ok, I have 3 jars of Rox’s Roux which says just add water. How much water? What proportions? I love gumbo but am so inexperienced. Help!
Hey emily- Take a dep breath and relax; you’re in good hands here at Acadiana Table. Our rule of thumb is 2 tablespoons of Rox’s Roux per quart of liquid (water or stock) will make a moderately thick gumbo or gravy. There are lots of great recipes here using roux; just type “roux” into the search box and all the recipes will pop up. And if you are focused on making gumbo, I urge you to start with a basic Chicken Leg and Sausage Gumbo here. Have fun making many new dishes with Rox’s Roux.
What part of the brisket is this- the flat or the point?
Hey Jay – For this recipe, you want the flat–a large rectangle that’s fairly even in thickness. The point cut is smaller, comes to a rounded point at one end (hence its name) and is uneven in thickness. All the best.
Keep up the good work. Your recipes make me wish I’d paid more attention to my mothers cooking (from Glenmora in the 1930’s).
Thanks, John. Happy cooking!
Have a whole side to stuff and cook. Your recipe sounds perfect, and I will let you know how it goes.
I’m doing this tonight.