Beer Bathed Brisket Recipes
BEER BRISKET
This brisket turns out so tender and juicy - no knife required!
Provided by Anna B.
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 10.9 g, Cholesterol 124.4 mg, Fat 41.9 g, Fiber 1.1 g, Protein 32.1 g, SaturatedFat 16.4 g, Sodium 230.2 mg, Sugar 3.4 g
BEER-BATHED BRISKET
Number Of Ingredients 21
Steps:
- TO MAKE THE RUB: In a small bowl combine the rub ingredients.Press the rub into the brisket, cover with plastic wrap, and refrigerate for 2 to 4 hours.Allow the brisket to stand at room temperature for 20 to 30 minutes before grilling. Generously brush or spray the brisket with olive oil. Sear over Direct High heat until well browned, about 6 minutes, turning once halfway through searing time. Transfer to a braising pan, such as a 9- by 13-inch heavy-gauge aluminum pan.TO MAKE THE SAUCE: In a medium saucepan over medium heat. melt the butter with the olive oil. Add the onion, garlic and caraway seeds and cook for 5 to 6 minutes, stirring occasionally. Add the ketchup and broth, whisk, and bring to a simmer. Add the Extra Stout and balsamic vinegar. Return to a simmer, then pour the liquid over the brisket so it comes one-half to two-thirds of the way up the sides: don't overfill the pan. Cover with foil and grill over Indirect Low heat until fork tender, 3 to 4 hours, turning twice during the grilling time.Remove the brisket from the grill. Cut across the grain into thin, diagonal slices. Season the sauce with salt and pepper. Serve the meat warm on a bun with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
BEER BRISKET
My dad gave me the basics for this recipe. You can use whatever kind of beer you like. Just don't leave it out. The beer is what tenderizes the meat.
Provided by texaslady1
Categories Meat
Time 9h
Yield 1 brisket, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 225 degrees.
- Tear off a sheet of heavy-duty foil twice the length of roasting pan (a disposable pan works well).
- Line the roasting pan with the foil, centered, folding the sides and ends up.
- Place the brisket in the center of the foil.
- Sprinkle a liberal amount of garlic powder, pepper, and seasoned salt over the brisket.
- Scatter the onion chunks over the brisket.
- Pour beer over all, making sure that everything is contained within the foil.
- Seal foil. Fold the sides up first, then the top. Place in 225 degree oven for about 8 hours.
- Remove from oven, but do not turn oven off. Open foil. Pour off & discard beer. Discard onions if desired.
- Pour barbecue sauce over top of brisket.
- Reseal. Return to oven for 30 minutes.
- Remove roasting pan from oven. Allow brisket to rest for 15-20 minutes before slicing.
Nutrition Facts : Calories 173.8, Fat 10.5, SaturatedFat 4.1, Cholesterol 27.4, Sodium 281.6, Carbohydrate 8, Fiber 0.6, Sugar 2, Protein 7.4
BEER-BRAISED BRISKET POT ROAST
Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
- Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium
BEER-BATHED BRISKET
Number Of Ingredients 21
Steps:
- TO MAKE THE RUB: In a small bowl combine the rub ingredients.Press the rub into the brisket, cover with plastic wrap, and refrigerate for 2 to 4 hours.Allow the brisket to stand at room temperature for 20 to 30 minutes before grilling. Generously brush or spray the brisket with olive oil. Sear over Direct High heat until well browned, about 6 minutes, turning once halfway through searing time. Transfer to a braising pan, such as a 9- by 13-inch heavy-gauge aluminum pan.TO MAKE THE SAUCE: In a medium saucepan over medium heat. melt the butter with the olive oil. Add the onion, garlic and caraway seeds and cook for 5 to 6 minutes, stirring occasionally. Add the ketchup and broth, whisk, and bring to a simmer. Add the Extra Stout and balsamic vinegar. Return to a simmer, then pour the liquid over the brisket so it comes one-half to two-thirds of the way up the sides: don't overfill the pan. Cover with foil and grill over Indirect Low heat until fork tender, 3 to 4 hours, turning twice during the grilling time.Remove the brisket from the grill. Cut across the grain into thin, diagonal slices. Season the sauce with salt and pepper. Serve the meat warm on a bun with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
BEEF BRISKET IN BEER
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender., Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
BEER-BATHED BRISKET
Make and share this Beer-Bathed Brisket recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Make the rub: in a bowl, combine all the rub ingredients.
- Press the rub into the brisket; cover with plastic wrap and refrigerate 2-4 hours.
- Let brisket stand at room temperature for 20-30 minutes before grilling.
- Generously brush or spray the brisket with olive oil.
- Sear over direct high heat until well browned, about 6 minutes, turning once halfway through searing time.
- Transfer to a 13x9 inch heavy aluminum pan.
- Make the sauce: in a saucepan over medium heat, melt the butter with the olive oil.
- Add in the onion, garlic, and caraway seeds; cook/stir for 5-6 minutes.
- Add in the ketchup and broth; whisk and bring to a simmer.
- add in the Extra Stout and balsamic vinegar; return to a simmer, then pour liquid over the brisket so it comes ½ to 2/3 of the way up the sides; don't overfill the pan.
- Cover with foil and grill over indirect low heat until fork tender, 3-4 hours, turning twice during grilling time.
- Remove the brisket from the grill; cut across the grain into thin, diagonal slices.
- Season the sauce with salt and pepper.
- Serve meat warm on a bun with the sauce.
Nutrition Facts : Calories 1969.3, Fat 100, SaturatedFat 39.5, Cholesterol 256.2, Sodium 1500.2, Carbohydrate 96.1, Fiber 3.1, Sugar 12.7, Protein 72.3
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