Beer, Ginger, and Garlic Braised Brisket

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WOW!! We had it last night for dinner. It stopped my 17 year old in his tracks when I gave him a taste on his way out the door. I've never cooked with cardamom before, the spices were wonderful. I used Stella for the Lager only because It was in the fridge. My family loved the flavors. We had brisket sandwiches this morning that were out of this world delicious as well. I am online looking at more of your recipes right now. Thank you Aarti for adding exciting new flavors to my cooking, and bringing the family together over a delicious meal.

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Best brisket I ever had. Very moist and full of flavor. I was able to find all my seasonings that I needed at the local World Market store. They even had the recommended beer. I did have to add a little flour to thicken my gravy.

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My family loves this recipe. I don't change anything. It's perfect

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There were NO leftovers......this was absolutely delicious! The gravy was so unique and the meat was wonderful. Everyone at the table got seconds, including my 5 year old. I used a tri-tip roast and it worked beautifully. I can't find cardamom pods in Central Arkansas, so I used powdered cardamom instead. This recipe is definitely going to become a regular at my house.

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First I LOVE Indian food, and in my meat and potato family I'm "weird". They just don't like to move out of their comfort zone. But the other day we had a Football party (Bears lost and I tired the Beer, Ginger and Garlic Brisket. Everybody raved...but NO ONE could figure out the different taste. When I told them what was in it...every one paused. It opened their minds. "HELLO I'VE BEEN TELLING YOU FOR YEARS!!!!" Last night my "new" husband and I went out for an Indian food dinner, he let me choose his meal. He enjoyed every bite. THANK YOU AARTI.

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Served this for guests the first time I made it and got raves. I modified it to use chuck rather than brisket since chuck braises well and is cheaper.

The best part of her recipes is learning new ways to use spices in my cabinet -- many of which I bought for one recipe and never used again, like the cardamom pods.

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Brilliant recipe! So tasty and not too hard to make. I used Fat Tire Ale instead of Sapporo as recommended and it was fantastic. The family really enjoyed it. Easily one of the tastiest briskets I've ever eaten.

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Fabulous. Served it sliced over simple baked barley (search it out on this site. Looked great, tasted better. Fed 6 comfortably, including two greedy over-eaters. The gravy over the barley was spectacular. All raved.

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Yummy and easy to make once prep work done. The onions and gravy are delicious!

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I make brisket all the time and am pleased to add this to my recipe collection. I followed the recipe but added steamed carrots and parsnips at the end. Delicious!