Muscovado-Beer Beef Belly: Proof That a Beer Belly Can Be Sexy TooMarch 10, 2019
It’s the last day of 2013. Is it just me or did this year seem to fly by? The last time January 1st rolled around, I distinctly remember making a commitment to minimize my consumption (of alcohol and other things as well) to reach my goal weight, but its hard to stick with it when things like this Muscovado-Beer Beef Belly exist. Oh well, I guess there’s always next year (and the year after that).
Let’s be honest here, if you have this beautiful Muscovado-Beer Beef Belly staring at you on New Year’s Eve, ideas about losing weight dissipate in an instant. Screw the diets, it’s the last leg of the holidays. Surely everyone has a license to indulge, right?
This irresistible slab of meat combines the sweetness of the sugar with the bitter hops of the beer to bring out its full beef flavor. If you’re in the mood to make it a little bit more fancy, you can replace the Pale with a more better/expensive beer of your choice. Happy New Year, everyone!
Muscovado-Beer Beef Belly
Total Time: 225 minutes | Yield: 4-6 servings
- 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 San Miguel Pale Pilsen
- 1 cup beef broth
- Preheat the oven to 325° F.
- Warm the oil in a large, ovenproof Dutch oven over medium-high heat until the oil is shimmering.
- Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown it on all sides. Remove the meat from the pot and set it aside on a plate.
- Turn the heat down to medium and add the cinnamon stick and cardamom pods. Once they start releasing their aroma (this takes less than 1 minute), add the onions and garlic.
- Sprinkle the garlic and onions with a touch of salt to help them release some moisture.
- Sauté everything until they soften and turn golden, this takes about 10 minutes.
- Stir in the sugar and beer in 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 the pot, and transfer to the oven.
- Roast for 3 hours until the beef becomes very tender. Remove the lid during 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.
- Serve warm.