Beer Brisket Recipe -
Beer Brisket Recipe
  • READY IN 4+ hrs

Beer Brisket

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    4 hrs

    4 hrs 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 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.

Most Helpful Critical Review
Sep 10, 2005

Terrible. Very bland, made a mess out of my pan, had to throw the rest away.

Oct 04, 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!

Apr 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!

Jun 18, 2007

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.

May 01, 2007

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.

Feb 10, 2011

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

Jun 30, 2008

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!!!!


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  • Calories
  • 572 kcal
  • 29%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 41.9 g
  • 64%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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