Scorpion and Beer Braised Brisket

We know a good brisket takes time, but don’t let that stop you from making this recipe ASAP.

Tender meat mixed with all the heat of scorpion peppers is just the first reason you should make this recipe this very weekend (or on National Beer Lovers’ Day on 7 September).

Another reason is definitely the fact that you can more or less prepare this and then let it sit for hours (in the fridge and then the oven).

But, of course, it’s the flavor of this brisket for six people that will add it relatively permanently to your rotation.

And the best news may just be that once it’s prepared, you can even freeze portions beautifully for amazing meals any time you like.

Yep, it takes some time, but it’s as simple as can be.


1-2 Mad Dog 357 Scorpion Pepper Pods
3 cloves Garlic
1 tablespoon Brown sugar
1 tablespoon Dijon mustard
1 tablespoon Olive oil
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons Paprika
2 tablespoons Salt
4-5 pounds Brisket
1 each Onion, thinly sliced
1 bottle lager


Place the Mad Dog 357 Scorpion Pepper Pods in your food processor with the garlic, sugar, mustard, oil, pepper, cumin, paprika and salt. Blitz until smooth.

Wearing gloves, spread this Mad Dog Scorpion spice mix all over your brisket, rubbing it in as much as possible. Wrap the spiced brisket in plastic wrap and place in the fridge to chill for at least one day.

When ready to cook, preheat your oven to 325°F. Arrange the onions on the bottom of a large roasting pan and place the brisket on top (the fat side should be up). Pour in the beer, then cover with foil.

Braise until the brisket becomes for tender (5-6 hours) - turning as needed if the fat isn't settled on one side). If you want crisp skin, remove the foil and broil for a few minutes after braising.

Allow the meat to cool slightly, then shred the beef, mixing in the onions as you go.

Serve on rolls with your favorite sauces and sides.

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