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Beer Brisket

Beer Brisket

  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
Anna B.

Anna B.

This brisket turns out so tender and juicy - no knife required!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 41.9 g
  • 64%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
  3. Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

j
103

j

12/9/2007

Following other's advice, I seared the brisket, used an ale instead of regular beer and cut the pepper back - way back. I used a heaping teaspoon of freshly ground pepper and you could definitely taste it in the finished gravy. Any more and I think it would've killed the dish. After making this, I've come to realize that there's no comparing a slow-cooker brisket to an oven-braised brisket. The oven makes it tastes that much better. Served this with the German Potato Pancakes recipe, and the German Red Cabbage recipe, both from this site. Very good. Also, mine cooked in about 3 1/2 hrs., but I trimmed close to 1/2 lb of fat from my 4 lb. brisket. This is my new favorite brisket recipe.

BELFLOREK
74

BELFLOREK

10/4/2007

Definate keeper if you like moist brisket. I have never had a brisket turn out so well! I didn't have a bay leaf, but threw everthing else on the list (EXCEPT used 2 tsp of pepper instead of 2 tbls) in a bowl and mixed well. I also seared the brisket on the stove top real quick then put in a slow cooker/crock pot, covered with the beer mixture, and cooked on low for about 10 hours. WOW. Want an extra treat? Mix 1/2 cup of whipped cream cheese with 1 Tablespoon prepared horseradish to serve along side the brisket. Delish!

finewine2
61

finewine2

4/15/2007

Awesome flavor! Instead of a pan, I cooked it in a crock pot for about 8 hours. Best brisket I've ever had!

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