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Home Cooking: Fan Submitted Recipes

Fan Submitted Recipe:

Pickled Briskit~~The Irishman's Gyro Meat


Pickled Briskit, This is the base for a Man Cave Feast. The food of the Huns when a chili cook off and a ball game on a Sunday afternoon can't beat a bag of donuts and a beer. This isn't your Mother's or a Bearded Lady's Sunday briskit. it takes a Venus, a drag queen, and some Lucky Kat Beer to get this combination right and pickle a piece of beast you can serve on bread, a tortilla, a pita, or between two plain donuts. Unless you actually make one of these pickled briskits and taste it for yourself, you won't know the possibilities of what goes good with it are endless. Plus, it's not as complicated as chili to make and it's magic!.
Ingredients3 to 4 pound beef briskit

Marinade:
2TBS Hot Sauce
1/2 Cup Apple Cider Vinegar
1/4 Cup Brown sugar
2 TBS pickling spice
2 tsp sea salt
2 tsp hickory salt
1 tbs. cracked peppercorns
1 bottle Magic Hat Lucky Kat Beer
2 cloves garlic smashed & peeled
glaze:
1 cup or top taste(enough to liberally spread on top of boiled meat) prepared stone ground mustard
2 tbs. cracked peppercorns
Cooking InstructionsIn a 4 cup mixing bowl (or a 1 quart bowl) combine ingredients for marinade together, give it a quick stir and pour over meat placed in a container with an air tight lid, as this will need at least 48 hours to marinade in the refrigerator, flipping the meat approx every 12 hours.
After 2 days marinating meat bring to room temperature and put meat and marinade into 8 quart stock pot with lid. Add enough water to marinade to cover meat, cover with lid and boil on top of stove, at medium high heat for about 1 1/2 hours or until marinade has cooked down to a thick sauce. Remove from heat.
Place 1/4 cup olive oil in a 2 quart baking dish, place meat in dish, cover meat with stone ground mustard and cracked pepper.
Put sauce from marinade in stock pot, in bottom of baking dish and add 1/2 cup water. Cover with lid or aluminum foil and bake at 375 degrees for 45 minutes. Remove from oven, let stand at least ten minutes before carving
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