Mr. Barq sold his first bottles of root beer in Biloxi, Mississippi, in 1898 and gained mass popularity at the start of Prohibition. More than 100 years later, Barq’s is loved for its unique bite, whether sipping on over crushed ice or as the base for braising brisket.
Root Beer Barbecue Brisket
Serves: 6-8 servings
Ingredients
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cloves
- 1 (4-pound) beef brisket
- 2 tablespoons vegetable oil
- 1 large red onion, sliced
- 4 cloves garlic, smashed
- 1 whole star anise pod
- 1 (12-ounce) bottle root beer*
- 2 tablespoons cane syrup
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 325°.
- In a small bowl, stir together salt, pepper, cumin, and cloves. Season brisket with spice mixture.
- In a large oval Dutch oven, heat oil over medium-high heat. Add brisket; cook, turning once, until browned, about 5 minutes per side. Remove from heat; remove brisket from pan. Place onion, garlic, and star anise in an even layer in pan; place brisket on top of onion mixture. Add root beer.
- Bake, covered, until tender and a meat thermometer inserted in thickest portion registers 175°, about 2 hours. Uncover and bake until browned, about 30 minutes more.
- Remove brisket and star anise from Dutch oven; discard star anise. In Dutch oven, bring cooking liquid, cane syrup, and cornstarch to a boil over medium-high heat. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Slice brisket, and serve with sauce.
Notes
*We used Barq’s Root Beer.
