Beer, Ginger, and Garlic Braised Brisket

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Made this tonight and used an apple ginger cider/beer...it was perfect, the cider really added a brightness to the dish, and adds just enough to the sweetness of the It.... We also didn't strain the sauce, just picked out the big spices and the chunkiness of the gravy with the onion was amazing!
We absolutely loved it!! This one is a keeper for sure!!

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Very Good

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This recipe makes the best gravy I have ever had!! The brisket is to die for moist, and use the beer Aarti suggests - it's worth it! I even bought the tubes of fresh grated ginger and fresh grated garlic to save myself some time. This is now my only brisket recipe!!

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This was my first time watching Aarti's show. I am definitely not a cook but it looked relatively easy. Unfortunately, it was a Sunday so no liquor stores were open for me to buy beer (I used root beer and the grocery store I went to didn't have regular brisket (I used corned beef brisket but the recipe was still very tasty and every bit as easy as it looked. I can't wait to try the 'real' recipe next time.

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Lots of layers of flavor!! It was my first time ever to make brisket and I'll do this one again for sure!

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Can't wait for new shows, hope your new season begins soon. I saved this recipe last year but just got around to making it. Oh! My!, soo good. Not a big fan of cloves, so used 7 only. Everything else was just as presented.
Your show is a big favorite, you are so natural, easy to listen to & watch.

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My husband and I have been tryen out different brisket recipes for a while. This one here is without a doubt a keeper. Super easy to make and extremely delicious. My experience with brisket is that it's a super salty meat so I left the salt out all together. It was not missed. There was just so much flavor in the meat and that juice your left with (if you do it right & let it thicken is awesome. Thank you Aarti

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The only brisket I've ever made was boiled corned beef and cabbage which is delicious but, I made this recipe last night and it was three words... Dee Li Shush!!!! I read the recipe then the reviews and made few modifications that I think were slight omissions from the recipe. I thought that at 325 and a 3-hour cooking window was low and slow enough. I season everything with salt/pepper quite liberally. I removed the lid during the last hour instead for more sauce reduction. After I evacuated the brisket [so it can rest; then tented the beauty] and, also evacuated any herb/seasoning using a sieve and continued to reduce the decadent sauce via stove-top and added the cider vinegar at this point [paying attention to it just like making gravy]. As I said, the gravy was uber-decadent, silky and glorious with the already delicious brisket. I was horrified that sjhunter1 "just threw it out".
Both the mac & cheese and the broccoli/dill slaw were perfect accompaniments. Aarti... you rock!

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The brisket was nice & tender, I cooked mine low & slow for 3.5 to 4 hours at 300F. Once it was cooked, it needed a bit more seasoning, so I had to add extra salt at the end for flavor. The brisket didn't really taste like beer, garlic, ginger or any of the other spices though, I thought it would absorb more of the flavors? I didn't use the beer/broth liquid at the end, it was too runny, so I just threw it out.

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Pretty good... Somehow I had too much liquid. I also had too much clove character, and I thought it needed to be sweeter. The meat, however, was delicious. With the gravy I would use less clove, as it got very clovey and too bitter. I would also need more sweetness and thickness to the sauce. But too much clove and too much cinnamon does a bitter gravy make. I'll make sandwiches tomorrow and scrap the gravy.