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Steamed Brisket in Guinness®

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JOSIE

Here is a really yummy way to cook brisket. If desired, marinate brisket with rub several hours before cooking. Serve with prepared horseradish and potatoes.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
  3. Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
  4. Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.
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Reviews

Dk Redline
2
3/17/2013

Josie, this was a very good rub and process to prepare the brisket. I knew going into this I did not want to boil the brisket in a pot of water. The brisket was so tender and juicy, there was barely a chance to cut it into slices. Not complaining, and neither was anyone else in my family. There are hardly any leftovers from the three of us who eat meat in the house. My brisket was only 3lbs. I baked it in a roasting pan with foil tightly on top of roasting pan and put the roasting pan lid on top of that for 6 hours at 275 F. I know you recomended 250 F and maybe thats why it was just fall apart delicious. The ony things I did differently were minimal. I know everyone has their likes and ideas of what they want to do, or, have no idea, and thats what brings them to this site. So, this is what I did different. I used only 3 cups of Guinness Extra Stout, and made a 1 cup vegetable broth, of which I only used 1/2 cup, or so. To that broth I added, 1/2 tsp. horseradish (prepared), 3 cloves minced garlic, 1 tsp. worcestershire. In the bottom of roaster I put 3 pcs. of celery, to keep brisket off bottom, onions, then brisket on top. Added stout, vegetable broth (slowly) over top and put carrots, around it. In the city of "Constant Chaos", great food will keep them quiet, for a bit...

TreeHuggerinAB
1
11/10/2013

This recipe turned out really well. I followed everything, except I used fresh garlic and onions instead of the powders for the rub. My only complaint is that the final drippings were quite bitter because of the Guinness and did not make a good gravy. I didn't like wasting all that beautiful flavour. Next time I will reduce the Guinness and maybe add more water or beef broth.

natashquan
0
1/1/2014

Results were inedible. My oven is partially to blame (it was recently repaired and now it runs much hotter than it used to, so the roast was overcooked), but even if the roast weren't overdone the spice mixture and flavour imparted by the Guinness were awful. I tried to make some use of the leftovers by cutting it up and masking it with a bunch of other good flavours (I'm usually good at that) but this was unsalvageable.