Use What You Have
Simply the Easiest Beef Brisket Recipe
Beef Brisket with Beer and Chili Sauce
This tender, flavorful beef brisket is a perfect dish for any occasion. Its slow-cooked in a savory mixture of beer, chili sauce, and brown sugar, making it juicy and packed with flavor. Follow these easy steps to create this mouthwatering meal.
Ingredients
- 1 (3-pound) beef brisket, trimmed of fat
- Salt and pepper, to taste
- 1 medium onion, thinly sliced
- 1 (12-fluid ounce) can beer
- 1 (12-ounce) bottle tomato-based chili sauce
- cup packed brown sugar
Directions
- Preheat your oven to 325F (165C).
- Season the brisket generously on all sides with salt and pepper. Place it in a glass baking dish.
- Cover the brisket with a layer of thinly sliced onions.
- In a medium-sized bowl, mix together the beer, chili sauce, and brown sugar.
- Pour the sauce mixture over the brisket, making sure its well-covered.
- Cover the baking dish tightly with aluminum foil and bake for 3 hours.
- After 3 hours, remove the foil and bake for an additional 30 minutes to allow the brisket to brown slightly.
- Once done, remove the brisket from the oven and let it rest for 10-15 minutes before slicing.
- After slicing, return the brisket to the dish and spoon the sauce over the meat. Reheat in the oven for 10 minutes before serving.
Nutrition Facts
| Per Serving | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 31g (40% DV) |
| Saturated Fat | 12g (61% DV) |
| Cholesterol | 92mg (31% DV) |
| Sodium | 142mg (6% DV) |
| Total Carbohydrate | 32g (12% DV) |
| Dietary Fiber | 0g (1% DV) |
| Total Sugars | 28g |
| Protein | 24g (47% DV) |
| Vitamin C | 2mg (2% DV) |
| Calcium | 38mg (3% DV) |
| Iron | 3mg (14% DV) |
| Potassium | 326mg (7% DV) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
History of Beef Brisket
Beef brisket has a rich history rooted in Jewish culinary traditions, particularly within Eastern European cultures. The dish was traditionally prepared as a way to feed large families with affordable cuts of meat. Over the years, brisket became popular in many countries, including the United States, where it became a staple in Southern and Jewish-American cuisine. Brisket is often associated with holiday meals like Passover and Rosh Hashanah, but its versatility has made it a year-round favorite. The method of slow-cooking this cut of beef ensures that it becomes tender and flavorful, making it a beloved dish for gatherings and special occasions.
Regional Variations of Beef Brisket
Brisket is widely recognized in many culinary traditions around the world, and each region has its own unique way of preparing it. In the United States, Texas-style brisket is famously smoked over wood for hours, resulting in a crispy exterior and a smoky flavor. In Jewish cuisine, brisket is often braised with onions, garlic, and vegetables, typically served with side dishes like potatoes or kugel. In the United Kingdom, brisket is traditionally braised in gravy with vegetables, while in South Africa, it is sometimes cooked in a rich tomato-based sauce. The "Simply the Easiest Beef Brisket" recipe draws inspiration from both Jewish and American methods, offering a simple yet flavorful approach to this iconic dish.
How This Recipe Differs from Similar Dishes
While there are numerous ways to prepare brisket, what sets this "Simply the Easiest Beef Brisket" recipe apart is its simplicity. Unlike many traditional brisket recipes that require extensive preparation and hours of marinating or smoking, this method uses just a few ingredientsbeer, chili sauce, and brown sugarand a short cooking time. The result is a tender, juicy brisket with a slightly sweet and savory flavor, all achieved with minimal effort. This makes it ideal for cooks who want the taste of a slow-cooked brisket without the long wait or complicated techniques often associated with more elaborate recipes.
Where is Beef Brisket Typically Served?
Beef brisket is a dish that can be found in many contexts, from casual family dinners to large gatherings. In the U.S., it is commonly served at barbecues, especially in Texas, and is often the star of holiday meals like Christmas and Thanksgiving. It is also a popular choice for Jewish holidays such as Passover, where it is prepared in a rich braise. Brisket is often paired with sides like mashed potatoes, roasted vegetables, or a tangy coleslaw. In delis across New York, brisket sandwiches are a beloved lunch option, served on rye bread with mustard or pickles. The versatility of this dish means it can be enjoyed in a variety of settings, from informal weekday meals to festive occasions.
Interesting Facts About Beef Brisket
1. Brisket is one of the toughest cuts of beef, coming from the chest area of the cow. Because it contains a lot of connective tissue, it requires slow cooking methods to break it down and become tender.
2. The "low and slow" cooking technique used for brisket helps render the fat, creating a moist and flavorful dish. This is why brisket is ideal for slow roasting, smoking, or braising.
3. In Texas, brisket is often considered the "holy grail" of barbecue, with many pitmasters taking pride in perfecting their own smoking techniques. Some argue that the best brisket is cooked for up to 16 hours over wood or charcoal.
4. The beef brisket has been a part of Jewish cuisine for centuries. In the 19th century, Eastern European Jewish immigrants brought the dish with them to America, where it became a staple of Jewish-American cooking.
5. The beer in this particular recipe helps tenderize the meat, adding a subtle depth of flavor to the overall dish. Its a common trick used in many meat-based recipes to help balance the richness of the beef.
FAQ about Simply the Easiest Beef Brisket Recipe
Comments
CALIFORNIADREAMIN
10/06/2025 01:52:54 PM
Superb! I finally have a brisket recipe that produces a tender meat. Before this I could never understand why people enjoyed brisket. I used Heinekin beer, Heinz chili sauce and dark brown sugar. Followed the directions to the letter- loved the smell in the house all afternoon. Hubby even liked this and is not generally fond of brisket/pot roast meals.I served this with the roasted red potatoes on this site and the orange glazed carrots also on this site.
CAPPPA0
08/01/2003 06:09:29 AM
I've been making brisket this way for as long as I can remember. I use a half cup of the brown sugar. It doesn't need anymore than that and add a little granulated garlic. It's easy to get everyone to the table when this is being served. It can also be made in the crock pot.
Margie Billau
04/23/2024 02:27:48 PM
I've been making almost exactly as written for 37 years. Mine is 4 lb brisket, 1 med onion sliced, 1/2 cup chili sauce, 12 oz. beer, 2 T. Brown sugar, 1/4 tsp. Garlic powder, and salt and pepper. You sprinkle both sides with the salt and pepper, slice the onion over the top. Place in large cooking bag mix garlic, chili sauce and brown sugar with the beer and pour over meat. Bake for 4 hours at 350 degrees. This recipe was one of many awesome recipes I got from my mother-in-law. I couldn't believe there was a recipe almost exactly like hers posted today. This makes the most tender brisket I have ever had. You can also make it in a crockpot
Suzanne Klarer
05/30/2023 01:34:33 PM
I make something very similar to this and a) no reason to add the brown sugar and b) I add lipton soup mix (dry version) c) i use dark beer and d) I cook in my crockpot. For best results I recommend making the night before. Deelish!
Life Tastes Good
08/16/2015 02:47:47 PM
As the recipe is written this tastes like a pot roast to me. The sauce is delicious, but this recipe was so much better when I seared the beef on both sides before putting it in the oven. Searing the beef makes a huge difference in the flavor of this recipe. I highly recommend taking that extra step and then following the recipe as written for best results. Thanks for sharing.
Philip Marrie
03/14/2023 10:47:28 AM
This recipe works even better if you it ahead of time. Cook the night before, morning or early afternoon. Let brisket completely cool before slicing. Reduce sauce by 1/2 - 1/3 in a sauce pan, pour over meat, cover and reheat before serving.
Chef Mo
03/02/2020 01:29:34 AM
I used a cheap top sirloin. I had a leftover Not your father's root beer that I added to chili sauce along with 1 tsp. minced garlic and my sliced onion. Added all that to slow cooker on high for 4 hours. This recipe I will use again. Very adaptable and great flavors!
marianne9202
04/15/2023 03:24:24 PM
The best brisket ever!!! Thank you To the lady who said it shredded. I let mine settle to room temp and cut against grain. Have also refrigerated and slice next day. Poured sauce over it and heated in oven for about 20 min. I think it's even better made a day ahead!
Emelym
10/04/2018 07:27:54 PM
Used only 1/2 cup of brown sugar, but I felt that was still too sweet. Will try with 1 TB brown sugar next time since the chili sauce adds considerable sweetness as well. Used an oven temperature of 300 F, but after 3 hours the brisket's internal temp already registered at >200 F, so next time I will shorten the time in the oven. I also added 2 smashed garlic cloves. Overall it was tasty, though, and very easy to prepare.
Deb Shepard
04/18/2019 12:14:42 AM
Substituted cooking red wine cuz I didn't have beer. Sub'ed beefy onion dry soup mix for the salt. Used 1/2 c. brown sugar. Threw everything in an oven cooking bag for easy cleanup. Everyone liked it. Served with pilaf orzo and will be making this again!
Cheryl
12/12/2023 11:34:48 PM
Used Cabernet instead of beer. Sliced when cool and separated “juice”. Skimmed fat and dumped it back over the meat next night and reheated covered.
telesiamomo
09/21/2025 05:30:05 AM
Lovely seeing the meat so moist and tender
Margarita Lascurain
08/27/2025 05:23:32 PM
All the family loved it!!!! I will make it again. Thankyou!!!
greg b
07/19/2025 10:44:36 PM
No Changes drizzle barbecue sauce on after slicing
lsil
07/07/2025 01:21:35 AM
Fantastic!! The only ingredient change I made was instead of beer I used cola. I can’t imagine there’s any easier recipe out there that tastes as good as this one. Instead of heating the house, I used my crockpot on high for about five hours. Perfection!!!
BMCDON4
06/24/2025 01:17:49 AM
Delicious! I followed the recipe exactly. It made a very tender meat and wonderful sauce. So easy to make, I will definitely make it again.
EdgyOil9455
03/23/2025 09:34:50 PM
This recipe is so good. Mouth-watering really. I didn't have any chili sauce so I made the homemade chili sauce recipe from all recipes. Just so so good. The broth by itself has amazing flavor. The meat is so tender. Will be a regular in our meal rotation here in Alaska.
Adam Brown
02/15/2025 01:30:39 AM
Honestly, this slapped.
Marina Bhandari
02/07/2025 01:57:14 PM
Amazing! I replaced chili sauce with canned tomatoes, and sprinkled oregano seasoning, then 1 hr before the end added 1kilo of potatoes. Delicious!
TackyJelly5139
02/06/2025 06:55:18 PM
If my MIL's brisket had tasted like this I would have eaten brisket eons earlier and not waited til now. This is one tasty brisket, the sauce and onions bathing the sliced brisket are mouthwatering (and drinkable if you are alone and no one is watching). I kept the fat cap on to keep the meat moist and cooked a 4 lb brisket for four hours covered and another half hour uncovered. Going to serve with mashed potatoes to sop up all that sauce and some roasted asparagus. Not your mother's dried out brown meat, it's moist and juicy and full of flavor that I know will get better in the fridge overnight. Will serve it with cole slaw and half sour pickles and wash it down with some cream soda - the way NY delis of old would serve it. Love recipes that yield enough to give plenty of meals and still taste great.
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