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Steamed Brisket in Guinness®


"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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9 h 15 m servings 449 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Refrigerate cooked brisket for 8 hours and skim fat that has risen to the top if desired. At this point, you can slice brisket and reheat.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 4
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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 ba...

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 bi...

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 t...

Wow! I'm not opposed to tinkering with a recipe but this sounded so good that I didn't change a thing. I applied the rub to the brisket and let it sit covered in the fridge overnight. We had gue...

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