Last updated on October 14th, 2017 at 06:23 pm
This incredibly tender Beer Braised Brisket is richly flavored, succulent and delicious. Cooked low and slow in beer and crushed tomatoes until mouthwatering perfection.
This Beer Braised Brisket with Vegetables is the ideal make ahead dinner party dish! Great served over mashed potatoes or rice. The leftovers make the best sandwiches! That’s if you have leftovers!
My grandmother used to serve this Beer Braised Brisket on Sundays! She would have all the family together sitting at the big table. She would use her fine china and her best silverware. The one that got polished 4 times per year!! I can still remember the aroma that filled the house from the slow and low cooked brisket. It was magical!
I wish I could tell you I offer the same experience to my husband and children, but that is not the case! It’s only five of us (counting my momma who will not miss this meal), and we are so much more casual!
After carving the almost-falling-apart-tender Beer Braised Brisket, I like to place it back in the pan it was cooked in (usually I cook it in a Dutch oven). In there, the meat seems to absorb all the delicious juices and get even more flavorful! Then I set the pan on the kitchen counter alongside a basket of toasty warm bread, a big bowl of potatoes or rice and call my tribe for dinner! I guess we are making casual but delicious memories!
- Brisket is a tough cut of beef that comes from the breast of the animal. It’s rich in muscle and to become tender it needs to be cooked low and slow.
- A whole brisket has two parts. The flat and the point or deckle. Unless you are buying the whole brisket, most markets sell the flat part. The point or deckle is preferred by pitmasters.
- The flat is the leanest part. Because of the lack of fat marbling throughout the meat, it can get very dry.
- For this recipe, I used the flat – that’s all I could get my hands on! Not to worry! For best results, I only trim a little bit of the top fat cap and cook it fat side up. The melted fat will help keep the rest of the meat moist. You can always remove the extra fat after the brisket is cooked.
- You should have enough liquid in the pan to cover the meat at least one third of the way up.
- Cook it covered! Either in a Dutch oven with a lid or in a pan tightly wrapped with aluminum foil.
- After slicing the meat, I like putting the slices back into the sauce. This makes the meat not only more flavorful but also a bit more moist.
- The outer sides of my brisket are always fork tender although I can still cut it into nice thin slices. I just love that!!
- Brisket always tastes better the next day! Make it ahead or make sure you have some left over for a nice sandwich the next day!
- You can use canned or homemade chicken broth for this recipe.
- 6 pounds beef brisket
- 1 tablespoon Kosher or sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 onions, peeled and sliced
- 3 celery sticks, cut into 2-inch chunks
- 4 carrots, peeled and cut into 2-inch chunks
- 6 garlic cloves, chopped finely
- 8 ounces beer (not dark)
- 1 (28-ounces) can crushed tomatoes
- 1/4 cup chicken broth or beef stock
- 3 bay leaves
- Chopped Parsley for garnishing (optional)
Preheat the oven to 300 degrees Fahrenheit.
Pat the brisket dry. In a small bowl mix the salt, black pepper, oregano, thyme and paprika. Rub the brisket with the spice mix.
In a large roasting pan or Dutch oven, heat the olive oil over medium-high heat. The oil should be hot but not smoking. Brown the meat on all sides, about 10 minutes total. You should have a nice golden crust. Transfer the meat to a platter.
Add the onions, celery and carrots to the pot and cook stirring frequently for about 5 minutes. The onions should start getting soft and translucent. Add the garlic and cook for an additional 2 minutes.
Add the beer and scrape the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a boil. Add the crushed tomatoes and broth. Mix well to combine.
Place the brisket fat side up in the pan. Cover with a lid or wrap tightly with aluminum foil making sure the foil doesn't touch the meat*
Transfer to the oven and bake for 3 1/2 to 4 hours or until the meat is tender. Remove from the oven and let it cool for 10 minutes.
Transfer the brisket to a clean cutting board. Skim off some of the excess fat from the sauce and remove the bay leaves. Slice the meat across the grain.
To serve, place some of the sauce and vegetables on a platter. Top with the meat and with the remaining sauce and vegetables**
Garnish with chopped parsley, if desired.
*Aluminum foil reacts to tomato based sauces. Try to keep the pan tightly wrapped without having it touch the meat. You can always place a piece of parchment paper between the foil and the meat.
** On a lazy day, I return the sliced meat to the pan and serve it from there with the vegetables and sauce.
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