Beer Braised Beef Brisket
This beer braised beef brisket is one of those recipes that turns a simple dinner into something worth remembering. Whether you serve it at a holiday table or just because it’s a Sunday, it’s bound to become a favorite.
Servings: 12 servings
Cost: $2.12 per serving
Ingredients
- 5 pounds beef brisket first cut
- 4 teaspoons kosher salt
- 4 teaspoons coarsely ground black pepper
- 1 tablespoons paprika
- 1 tablespoons olive oil
- 4 large yellow onions sliced 1/2-inch thick; about 5 cups
- 1 14.4-ounce bag frozen pearl onions
- 1/4 cup tomato paste
- 2 tablespoons light brown sugar
- 2 cups stout beer plus more as needed
- 1 cup tap water
- 1 1.4-ounce sachet onion soup mix
Instructions
- Rub brisket all over with salt, pepper, and paprika. Let it sit at room temperature on a large rimmed baking sheet for 1 hour.
- Preheat oven to 325°F. Heat oil in a large Dutch oven over medium-high. Add brisket and cook until well browned on both sides, 3 to 4 minutes per side. Return to baking sheet.
- Reduce heat to medium and add yellow onions and pearl onions to Dutch oven. Cook, stirring often, until softened and beginning to caramelize, about 15 minutes.
- Stir in tomato paste and brown sugar; cook, stirring constantly, until slightly caramelized, about 2 minutes. Stir in beer, water, and onion soup mix; bring to a simmer over medium.
- Return brisket to Dutch oven, fat side down, nestling in the onion mixture. (Half of the brisket should be submerged in liquid; if not, add more beer.) Cover and bake in preheated oven until brisket is very tender, checking periodically to be sure brisket is always halfway submerged in the braising liquid, about 3 hours, flipping brisket after 1 1/2 hours.
- Remove from oven and let rest at room temperature before carving, about 20 minutes. While the brisket rests, strain the onions, and pour the reserved braising liquid into a deep saucepan. Bring it to a simmer over medium-high heat until it’s reduced by half and thickened into a light gravy. Allow it to reduce further to your preferred consistency, then stir the onions back in and serve alongside the brisket.
Video
Notes
- Store leftover brisket in an airtight container with sauce to cover in the fridge for up to four days. To reheat, warm in a 300°F oven with sauce to cover, adding a splash of broth or beer if required. To freeze, slice the brisket into portions and pack it with sauce to cover in freezer-safe bags or containers to keep it moist and easy to reheat later.
- Beer, Wine, and Cocktail Pairings: Pair your beer-braised brisket with a stout or a malty brown ale. Wine lovers, go bold—a robust Zinfandel or smoky Syrah is perfect. For a cocktail, I recommend an Old Fashioned!
- Prep Ahead: Season the brisket the night before and refrigerate to let the flavors settle, cutting your prep time on cooking day.
- Batch Searing: Sear the brisket in smaller batches if needed to ensure a perfect, caramelized crust without overcrowding your Dutch oven.
- One-Pot Wonder: Stick to one pot for both searing and braising to save on cleanup and streamline your process.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 5g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 976mg | Potassium: 695mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 4mg