Sunday afternoons have to be my favorite part of the week. By the time Sunday rolls around we’ve usually accomplished (or gave up on) everything we wanted to get done during the weekend so we spend most of the day loafing around the house soaking up the last few hours of the weekend.
These are the days I like to cook a big meal to share with friends or just enjoy with Jason. Sunday meals usually involve slow cooking in either our dutch oven or crock pot. They also typically feature a big, beautiful cut of meat. Something that can get tossed together and allowed to gradually come up to temperature while basting in whatever it’s been seasoned with.
This past Sunday found us with a cut of brisket that we braised in beer and onions leaving it tender and saturated with flavor. Chili powder and cumin gave the brisket a bold, smokey flavor and a light pilsner was a perfect backdrop to braise the meat in.
The sides for slow cooked Sunday meals have to be equally big in flavor. This smokey bacon and poblano creamed corn dish was a perfect compliment to the brisket.
Beer Braised Brisket with Southwest Creamed Corn
For the Brisket
- 2-3 Lb Brisket
- 2 Tsp Chili Powder
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tsp Brown Sugar
- 1/2 Tsp Onion Powder
- 1/2 Tsp Dry Mustard
- 2 Tbsp Olive Oil
- 1 Medium Onion, sliced
- 12 Oz Lager
For the Creamed Corn
- 1 Tbsp Olive Oil
- 4 Whole Ears of Corn or 2 Cups Corn Kernels
- 2 Poblano Peppers, chopped
- 4 Strips of Bacon
- 3/4 Cup Heavy Cream
- 1/2 Cup Parmesan
- Salt
- Pepper
Preheat the oven to 325.
Get started on the brisket by heating the olive oil in a large dutch oven or heavy pan with a lid over medium high heat. Combine the spices in a small bowl and rub the spice blend into the brisket, being sure to evenly coat each side. Carefully place the brisket into the pan and allow it to cook on one side for 2-3 minutes. Turn the brisket over and let it sear on the opposite for an addition 2-3 minutes.
Remove the brisket from the pan and set aside. Add the sliced onions to the pan and cook for 4-5 minutes. Place the brisket back in the pan on top of the onions with the fat side up. Pour the beer into the pan and bring to a simmer. Place the lid back on the pan and put the pan in the oven for 2-2 1/2 hours. Remove from the oven and allow to cool for 1/2 hour.
While the brisket cools, heat a large skillet over medium heat and brown the bacon. Once the bacon is crispy, remove it and place it on a plate covered with a paper towel to soak up the extra grease. Drain some of the bacon grease from the pan reserving 2 tablespoons to cook the corn and peppers in.
Increase the heat to medium high and add the corn and peppers. Cook for 7-8 minutes until the peppers have softened up some. Season with salt and pepper. Add the bacon back to the pan and carefully pour the cream in. Turn the heat to medium low and allow to simmer for 20-25 minutes. Add the parmesan to the pan and stir to combine.
Remove the brisket from the pan and cut the meat against the grain. Serve with the remaining sauce and creamed corn.
