Cooking for a Crowd,  Dinner,  Meat,  Recipes

Beer-Braised Brisket

Nothing could make me happier than to share my new favorite brisket recipe! I love brisket and really prefer to smoke it, but I got started too late, and knew I was going to have to go with a braise. I even had to skip the season, wrap and chill it in the fridge for 1 – 2 days step. I was originally just cooking pulled pork and then when I realized how many hungry kids were going to be here, I added the brisket to double the amount of slider sandwiches. I served this as part of a big football spread for all Jeff’s boys and their friends home from college – over at our house to watch the Alabama bowl game.

Mouthwatering brisket shown here with Old Bay Potatoes
Beer Braised Brisket
Author: Kate Wagner
Serves: 10 – 12
Brisket is one of the ultimate do-ahead foods…so go ahead and make it a day or two early. After reheating it in a low oven it will be even more delicious then if you had served it the same day! Happy cooking!
  • 8 – 10 lb. Brisket, flat-cut, untrimmed
  • 2 Onions, medium, thinly sliced
  • 1/2 cup Light brown sugar
  • 2 tbsp Garlic powder
  • 2 tbsp Onion powder
  • 2 tbsp Ground cumin
  • 2 tbsp Paprika
  • 2 tbsp Kosher salt
  • 6 tbsp Dijon mustard, divided
  • 1 12-oz Lager
  1. Let brisket sit at room temperature for 1 hour before cooking.
  2. Preheat oven to 325 degrees.
  3. Distribute the thinly sliced onions evenly on the bottom of a large roasting pan or casserole dish.
  4. Mix all dry ingredients in a small bowl until throughly combined.
  5. Smear 1/2 of the Dijon mustard on the non-fat side of the brisket. Sprinkle with 1/2 of the dry rub mixture and press to adhere to the brisket. Place brisket in the pan on top of the onions and repeat steps on the fat side of the brisket.
  6. Pour lager all over the brisket.
  7. Cover tightly with foil and place in the oven. Braise until very tender, about 6 hours.
  8. Remove from the oven and let cool slightly. Shred or slice and mix the brisket back in with the cooking liquid and the onions. Serve immediately.
  9. If refrigerating: Let brisket cool completely. Cover tightly with foil and refrigerate for 1 – 2 days. To serve, reheat, covered, in a 325 oven for 1 1/2 – 2 hours.


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