Beef Brisket in Beer Recipe
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Beef Brisket in Beer Recipe

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One bite of this super tender brisket, and you'll want to curl up with it for the evening! With its pleasant gravy, this entree just asks to be served with a side of mashed potatoes. Eunice Stoen sends the recipe from Decorah, Iowa.
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 6 servings


  • 1 fresh beef brisket (2-1/2 to 3 pounds)
  • 2 teaspoons liquid smoke, optional
  • 1 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 large onion, sliced
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Nutritional Facts

5 ounce-weight: 285 calories, 8g fat (3g saturated fat), 80mg cholesterol, 430mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.


  1. Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender.
  2. Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef with gravy. Yield: 6 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Beef Brisket in Beer in Simple & Delicious September/October 2007, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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ckbray User ID: 5521724 257015
Reviewed Nov. 20, 2016

"My family really liked this. The meat was very tender but I don't know if it was due to the cut of meat or the cooking process. I used a flat cut brisket. I think this is healthy than the way I make roast beef in the crock (onion soup mix and cream of mushroom soup)."

BilliePock User ID: 8314002 243314
Reviewed Feb. 6, 2016

"This is so good! We love it. I used a dark beer which might be too strong for some tastes. So you could use a lighter one. The sauce was easy and yummy too. I'm planning to use the left overs for sandwiches. This is one I will make again."

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