Muscovado-Beer Beef Belly
Happy Fathers' Day to all the amazing Dad's out there!!! My son (Sancho) is blessed to have 3 dads in his life, Sieg (also known as "Dad"), my father (also known as "Abu") and my father-in-law (also known as "Papa"). They are amazing role models and I pray everyday that Sancho grows up to be like them when it is his turn to be a father.
To thank all the dads out there, here's a very manly and meaty recipe that you can definitely make-ahead. I contributed this recipe to Pepper.ph a few months back as a New Year’s recipe. By all means, serve this as your dish for carving for that perfect Father's Day lunch/dinner. PLUS, these dads will be thanking you for the rest of the week! It’s really great for leftovers (or for midnight snacking! Shhh…don’t tell) too!
This Muscovado-Beer Beef Belly recipe is brought to a whole new level by combining spices such as cardamom and cinnamon. It truly warms your heart, the beer and muscovado sugar gives this beef dish a good depth of flavor.
Watch out for my next post, hint: more of this muscovado-beer beef belly goodness!
Muscovado-Beer Beef Belly
- 2 tablespoons olive oil
- 1 (3-pound) beef brisket, trimmed of excess fat and silver skin
- 1 (2-inch) stick cinnamon
- 4 green cardamom pods, crushed
- 3 large white onions, sliced 1/2-inch thick
- 2 garlic cloves, crushed
- 2 Tbsp. Muscovado Sugar
- 1 bottle Guinness Beer
- 1 cup beef broth
- Preheat the oven to 325 degrees F.
- Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides. Remove from the pot and set aside on a plate.
- Turn the heat down to medium and add the cinnamon stick, and cardamom pods. Once they start releasing their aroma (less than 1 minute), add the onions and garlic. Sprinkle with a touch of salt to help them release some moisture. Sauté until they soften and turn golden, about 10 minutes.
- Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven.
- Roast for 3 hours until its very tender. Remove the lid in the last half hour of cooking to reduce the liquid.
- When you're ready to serve, check the gravy. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Season, if needed.