Recipe by Anna B.
"This brisket turns out so tender and juicy - no knife required!"
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1 (4 pound)
beef brisket, trimmed of fat
salt to taste
1 (12 fluid ounce) can
coarsely ground black pepper
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.
Terrible. Very bland, made a mess out of my pan, had to throw the rest away.
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!
Awesome flavor! Instead of a pan, I cooked it in a crock pot for about 8 hours. Best brisket I've ever had!
This was the best brisket I've ever made. I was unsure about trimming the fat completely, but I followed the receipe exactly as written with two exceptions. I seered the brisket in a skillet sprayed lightly with Pam on the stove (med high to high heat) until light brown and I lightly sprayed the bottom of my baking dish with Pam before putting the brisket in just to make clean up easier. I also followed one other reviewer's suggestion and used ale beer (not sure if regular beer versus ale beer mades a difference or not)but I assure you the brisket was moist, tender and absolutely wonderful. I will definately use this receipe every time but do recommend that you seer any type of roast prior to baking - it just helps seal in the flavor and moisture of the meat. I had very little left overs but the next day I chopped that up and added Head Country (brand) BBQ sauce and served on buns. Those were fab too.
I tried this recipe twice and both times I finished with the most tender brisket I have ever had. I also learned that the type of beer you use effects the outcome. I preferred malt beer.
I think that others who did not like this recipe do not understand that this recipe is supposed to enhance the taste of the meat, not cover it up.
Excellent! I did cut back on pepper but other than that it was made as directed. Doubled sauce. It was different than standard gravy but very good. Used toohpics to kep onions on top of meat. Meat was very tender and juicy
This was by far the best meat I have ever made!!! I cooked it in a crockpot for 7 hours on the low setting. I used Guinness as the beer! FANTASTIC!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 572
** Calories from Fat: 377
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