Beer Brisket Recipe

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.

Good recipe except to me, two tablespoons of pepper seemed like much too much. I just cracked pepper directly onto the brisket and rubbed it in along with the salt, then cracked a fresh teaspoon into the liquid mixture. After about 2 hours of oven time I tasted the liquid and decided to add another half teaspoon in and thought it was good. I had a six pound brisket so I decided to go roughly for six hours. After an hour and a half I turned down the temp to 275 to keep the thin part of the brisket from getting too done before the center got to proper temp. At 5 1/2 hours checked the internal temperature with a meat thermometer, wanting the center to get to 195 degrees, no more. After that, checked the temp every 20 minutes til it was above 190, then sliced the brisket thin and spooned the liquid in between the Slices to cover all the meat, put it back in for 20 minutes to let the meat absorb the sauce flavor. My wife and four kids really loved it!

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!

Made it in a slow cooker on high for two hours then on low for another six hours. Definitely sear it first. Very tender and moist. Lots of room to improvise! I added a can of diced tomatoes with garlic and it was great.

Wow this was amazing! My husband loves brisket so I wanted to try something new to impress him and found this recipe. He absolutely loved it! I took the advice of others and used a beer with flavor. I actually used a local beer called Lienekugals Sunset Wheat, but I am sure a similar microbrew would work. We cooked it for about 8 hours in the crockpot on low and it came out so tender we had to use a spatula to lift it to the plate!

Well, I modified it to the point of smoking it for about 4hrs, then following the recipe minus the seasonings. All I added was salt, pepper, and garlic powder plus of course the onions. It works out great smoking it, if you have the time and inclination to do it. Good recipe my way for say like holidays and late football games. Use mesquite and hickory as well as oak when smoking it before you use the beer recipe in the oven. It will retain all the smokeyness from your smoker, plus will fall apart like a pulled pork and be very tender and flavorful.

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.

this meat turned out very well. It was extremely tender--maybe not quite as juicy as i thought it might be, but gravy made all the difference. HOWEVER, I would highly advise against making gravy from these drippings. The beer gave it a very bitter flavor, even though I used a fairly mild beer. I junked this batch of gravy and simply made a beef based gravy with bouillion, gravy browning, salt and pepper, and a bit of the onion and spices from the top of the meat. I thickend with flour and it was far superior gravy that was a great addition to the meat. I will cook this again.

Brisket is my husbands favorite, and one of my mother in law's best meals ever, so i was scared for 6 years to try making it for him. This was amazing and its a new favorite. i make it every single week on sunday so we have left overs for monday at lunch time! I add 16 oz of beer instead o 12 and less cornstarch because i dont like a thick gravy. I also add carrots and potatoes to this recipe, as well as dried oregano and parsley. I have learned over time how to tweak it. And sometimes add more beer or liquid ! I have used almost every beer and depending on the flavoring add more or less. I also cut the meat about 20 minutes before serving and take off foil. Then put back in oven. It crisps a little which is wonderfulwith the tender inside :)

most amazing brisket I have ever made or had....everyone I served it to loved it...even the kids...ONE MAJOR THING MISSING is you MUST add water to the pan to almost completely cover the meat or the recipe will not turn out as expected....and put 1 TEASPOON of pepper.....this one is going into the permanent recipe book!!!

This recipe was awesome! I added more garlic than the recipe called for and a little bit of garlic powder to the beer mixture. I used Miller Lite and it was amazing! I new the brisket I had was going to be tough (we had the cow butchered and ALL the meat was tough) so I cooked it at 350 for 3 hours and then added a can of mushroom slices with the juice and raised the temp to 375 for the last hour. I also added cut up russet potatos and carrots after 2.5 hours of cooking and served with the whipped cream/tarter sauce mixture another reviewer posted. I basted the brisket about every hour and I could cut it with a fork when it was done. The gravy had great flavor too! I will definitely make this again. Thanks!

Everyone kept asking for more.

I made this for our first unmasked dinner with 2 close friends. Definitely a celebration, and the brisket made it even greater. Ours was 3 lbs, kept all of the ingredients the same but only cooked for 3 hours. Everyone loved it. Will be making again.

this was a super good. I cut down on pepper but did everything else. so tender. The gravey was out of this world

Was amazing used cast iron dutch oven

This is the only recipe I've ever used because it is that good. I've also done this in a crockpot

That's a whole lot of Oh My Goodness!

Way too much pepper. ruined gravy. Reduce to maybe one teaspoon coarsely ground pepper.

we didn't care for this

Changed thyme for ginger-( only because I didn't have thyme. Looked at other recipes that included ginger. Still delicious. Definitely making beer brisket again.