Beef Brisket in Beer Recipe

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Beef Brisket in Beer Recipe
Beef Brisket in Beer Recipe photo by Taste of Home
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Beef Brisket in Beer Recipe

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One bite of this super-tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours

Ingredients

  • 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

Directions

Cut brisket in half; rub with liquid smoke, if desired, and 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.
Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, 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.

Test Kitchen tips
  • This is a fresh beef brisket, not corned beef.
  • Liquid smoke is a great addition to this recipe as it adds depth of flavor. Be careful not to overdo it; small amount goes a long way.
  • Look for liquid smoke in your grocery store near the spices and marinades.
  • 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

    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 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
    1. Cut brisket in half; rub with liquid smoke, if desired, and 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. In a small bowl, 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.

    Test Kitchen tips
  • This is a fresh beef brisket, not corned beef.
  • Liquid smoke is a great addition to this recipe as it adds depth of flavor. Be careful not to overdo it; small amount goes a long way.
  • Look for liquid smoke in your grocery store near the spices and marinades.
  • 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

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    Reviews forBeef Brisket in Beer

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    MY REVIEW
    HowardPutler User ID: 4524140 272188
    Reviewed Aug. 24, 2017

    "Excellent and so easy. Cooked for 10 hours on low. Very tender, moist and excellent flavor. It was all gone very fast. Served with some red skin potatoes made in a separate crosckpot and bread."

    MY REVIEW
    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)."

    MY REVIEW
    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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