Beer Brisket Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Slow-Cooker Beef Brisket image

Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 6

Number Of Ingredients 9

2 1/2 to 3 1/2 lb fresh beef brisket (not corned beef)
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons pepper
2 cups thinly sliced onions
1 cup 1 1/2-inch pieces peeled carrots
5 cloves garlic, chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Progresso™ beef flavored broth (from 32-oz carton)

Buy All Ingredients


  • Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
  • Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
  • Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g


Beer-Braised Beef image

Provided by Nancy Fuller

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 14

One 3-pound brisket, first cut
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 cloves garlic, smashed
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 tablespoons tomato paste
1/4 cup apple cider vinegar
3 cups chicken stock
Two 12-ounce bottles brown ale

Buy All Ingredients


  • Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
  • Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
  • Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
  • To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
  • Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
  • Serve on a platter along with the vegetables and any extra braising liquid as a sauce.


Barbecued Beef Brisket image

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Buy All Ingredients


  • In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.


Beer-Braised Brisket image

Provided by Claire Saffitz

Categories     Braise     Kid-Friendly     Dinner     Brisket     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 12 Servings

Number Of Ingredients 12

6 garlic cloves
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 cup kosher salt, plus more
1 8-10-lb. untrimmed flat-cut brisket
2 onions, thinly sliced
1 12 ounce can lager

Buy All Ingredients


  • Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1-2 days. Let meat sit out until room temperature, about 1 hour.
  • Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5-6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5-10 minutes.
  • Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
  • Do ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1 1/2 hours.


Beer Brisket image

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

1 (4 pound) beef brisket, trimmed of fat
salt to taste
1 large onion, sliced
1 (12 fluid ounce) can beer
1 tablespoon brown sugar
1 cube beef bouillon
2 tablespoons coarsely ground black pepper
2 teaspoons minced garlic
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water

Buy All Ingredients


  • 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


Beef Brisket in Beer image

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

1 fresh beef brisket (2-1/2 to 3 pounds)
2 teaspoons liquid smoke, optional
1 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon salt
1 large onion, sliced
1 can (12 ounces) beer or nonalcoholic beer
2 teaspoons Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water

Buy All Ingredients


  • 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-braised brisket pot roast image

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

1 beef stock cube , crushed
1 tsp dried tarragon
2 tsp cracked black pepper
2kg rolled beef brisket
1 tbsp sunflower oil
500-550ml bottle of dark ale
2 tbsp beef extract
1 tbsp muscovado sugar
2 tbsp dried onion flakes
500ml beef stock
long-stem broccoli , to serve (optional)

Buy All Ingredients


  • 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 Brisket image

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

1 beef brisket, trimmed
1 large onion, cut into chunks
garlic powder
seasoning salt (I prefer McCormick)
1 (16 -24 ounce) can beer
1 (8 ounce) bottle barbecue sauce (I prefer KC Masterpiece. I've had excellent results with either Original or Honey Barbecue flavors.)

Buy All Ingredients


  • 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

People also searched

More about "beer brisket recipes"

beer-braised-brisket-recipe-bon-apptit image
2015-01-20  · Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, …
Estimated Reading Time 1 min
  • Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and ¼ cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.
  • Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.
  • Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
  • DO AHEAD: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.
See details »

beer-brisket-grilled image
2018-08-22  · Slice the whole brisket across the grain into ¼ inch thick slices; Serve with pickles, coleslaw and barbecued beans (optional) and enjoy.
Cuisine American
Category Dinner
Servings 6-10
  • Combine all Beer Injection ingredients into a bowl; Using a marinade injector, inject the brisket with the grain at 6 t 10 different places;
  • Make the rub: combine 1/4 cub kosher salt, 1/4 cup ground black pepper, 2 tbsp garlic powder and 2 tbsp red pepper flakes; Generously rub the brisket on both side;
  • Preheat your grill for indirect cooking at 250°F; Place the brisket over indirect heat and toss 3 to 6 wood chunks onto hot coals for smoking; Close the lid and cook until the internal temperature of the brisket reaches 203°F; This can take from 10 to 12 hours depending on the brisket's weight;
  • Make the mop sauce: combine all Mop Sauce ingredients into a saucepan and bring to a boil for 5 minutes; Using a basting mop, mop the brisket every 2 hours to keep the meat moist;
See details »

porter-balsamic-braised-beer-brisket-craft-beering image
TIP: This beer brisket recipe is for a 4 to 5 lbs flat cut to serve about six people. Should you want to braise a bigger piece consider if you can (1) split it for ease of handling, (2) increase the rest of the ingredients so you will have plenty of braising liquid and (3) select appropriately sized cookware. What You Will Need to Cook Beer Braised Brisket…
  • 1. Prepare the dry rub by mixing all the ingredients listed or measure out your favorite dry rub. Generously season the brisket all over, cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight or even a bit longer.
  • 2. Bring the seasoned brisket to room temperature (takes about an hour) before you begin cooking. Preheat oven to 300 F or set a slow cooker and warm the bowl.
  • 3. Heat a large skillet or a large braiser over medium-high. Add cooking oil and sear the brisket fat cap side down first. About 5 minutes per side. Set aside and lower the heat.
  • 4. Saute the onion and garlic cloves and deglaze with a bit of porter. Scrape off brown bits from bottom of pan. Add the rest of the porter. Add the brown sugar, balsamic, Worcestershire, thyme, bay leaves and beef stock. Stir and bring to boil.
See details »

slow-cooker-beef-brisket-with-bbq-sauce-recipetin-eats image
2018-05-18  · 5. MAKE AHEAD: Slow cook the brisket but do not bake, then transfer into a storage container with the cooking liquid (don’t reduce it down) and refrigerate for up to 3 days. To reheat, transfer brisket only into a baking dish and cover. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up oven to 200C/390F, remove cover and proceed with recipe to brown and baste the brisket ...
  • Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
  • Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
  • Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
See details »

root-beer-barbecue-brisket-southern-cast-iron image
2019-06-25  · Mr. Barq sold his first bottles of root beer in Biloxi, Mississippi, in 1898 and gained mass popularity at the start of Prohibition. More than 100 years later, Barq’s is loved for its unique bite, whether sipping on over crushed ice or as the base for braising brisket. Save Recipe Print Root Beer Barbecue Brisket …
Estimated Reading Time 1 min
See details »

low-calorie-beer-brisket-recipe-eat-this-not-that image
2019-04-17  · Preheat the oven to 325°F. Rub the brisket all over with the chili powder, paprika, and plenty of salt and pepper. Place the brisket in a baking dish, pour in half of the beer and cover tightly with foil. Bake for 2 hours, until the brisket …
Estimated Reading Time 2 mins
See details »

slow-cooked-beef-brisket-donna-hay image
Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside. Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 …
See details »

best-beef-brisket-recipes-olivemagazine image
2021-06-17  · Pot-roast brisket with the best gravy Impress family or friends with this meltingly tender one-pot brisket recipe. Slow cooking brisket in stock and aromatics produces tender meat and a rich gravy. Brisket sandwiches with beer onions and blue …
See details »

2020-10-27  · Season the brisket with the remaining salt and the pepper. Brown on both sides for 3-5 minutes on each side. Add the brisket fat side up into the slow cooker and top with onion and garlic mixture. Pour Worcestershire sauce and beer around the brisket …
Estimated Reading Time 5 mins
See details »

2011-09-08  · Recipes; Beer-Braised Brisket; Beer-Braised Brisket. Rating: 4.5 stars. 10 Ratings. 5 star values: 6 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 10 Ratings 9 Reviews Serve this deliciously rich beef over mashed potatoes or egg noodles. Leftover brisket makes tasty sandwiches. By David Bonom. Recipe …
4.5/5 (10)
Total Time 5 hrs 45 mins
Servings 8
  • Combine first 3 ingredients in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of brisket. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add brisket; sauté 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. Return brisket to pan. Cover and cook at 325° for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over. Add carrot, celery, and onion; cook an additional 1 hour or until brisket is very tender.
  • Remove brisket and vegetables from pan using a slotted spoon. Skim fat from cooking liquid; discard fat. Bring cooking liquid to a boil over medium-high heat. Place flour in a small bowl; stir in 1/2 cup water. Add flour mixture to pan, stirring until smooth; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Serve the sauce with beef and vegetables.
See details »

2017-10-02  · Beef Brisket is cooked low and slow in a combination of beer, crushed tomatoes and spices until melt in your mouth tender! This beef brisket recipe is the ultimate comfort food! There’s nothing …
  • Pat the brisket dry. In a small bowl mix the salt, black pepper, oregano, thyme and paprika. Rub the brisket with the spice mix.
  • In a large roasting pan or Dutch oven, heat the olive oil over medium-high heat. The oil should be hot but not smoking. Brown the meat on all sides, about 10 minutes total. You should have a nice golden crust. Transfer the meat to a platter.
  • Add the onions, celery and carrots to the pot and cook stirring frequently for about 5 minutes. The onions should start getting soft and translucent. Add the garlic and cook for an additional 2 minutes.
See details »

2021-09-08  · Add the browned brisket (If brisket is very large, cut it in half). Combine the beer with the remaining ingredients. Pour the mixture over the brisket. Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours.
Calories 1103
Saturated Fat 18g 88%
Cholesterol 326mg 109%
Total Fat 49g 63%
See details »

Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill. Probe : 160 ˚F
Category Beef
See details »

2016-11-18  · Directions. Season meat with salt and pepper and place in a 9 by 13-inch pan, and cover with onion. Combine ketchup, chili sauce, sugar, garlic and beer and pour over meat. Cover with foil and ...
5/5 (34)
Category Main-Dish
Author Irene Wolpin
Difficulty Easy
See details »

Inexpensive and incredibly simple to make, this slow roast beef brisket recipe gives you tender, succulent, melt in the mouth meat that works with a variety ...
See details »

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.
See details »

Nana Lara's Brisket. Rating: 4.63 stars. 13. Easy and festive brisket, straight from my grandma in Newfoundland. This recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale. By hmarshall. Jewish Style Sweet and Sour Brisket.
See details »

2021-01-08  · Thoroughly coat the brisket in dry rub seasoning. Place the brisket fat-side down in the smoker with a meat thermometer in the thickest part. Smoke 4-6 hours until internal temperature reaches 160 degrees F. Remove brisket from the smoker.
See details »

2018-10-31  · That's one question you and your guests won't have after sampling some of these recipes, which take traditional brisket to a whole new level. From braised to barbecued to smoked, you'll want to try them all. Menu Search. Shows; Where to Watch; Recipes; Schedule; Contests ; Quick & Easy; Healthy Eating; Baking; Kitchen Tips; Summer Grilling; All Guides; Comfort Food. Main; Recipes; …
See details »

Favorite brisket dry rub; Prep and trim brisket to your liking. Season brisket and let it sit 30-45 min; Cook at 250-275 or your prefer range. Once dry rub sets, mop brisket with the apple beer mop once every 45 min til the internal temp reaches 165. Wrap the brisket …
See details »

Pulled firecracker brisket. A star rating of 4.6 out of 5. 55 ratings. Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve …
See details »

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    time-to-make     course     main-ingredient     cuisine     preparation     north-american     main-dish     beef     american     southwestern-united-states     easy     dietary     low-calorie     low-carb     low-in-something     meat

Want to buy ingredients ?

Related Search