This Beef Brisket recipe is easy to make, hearty and incredibly tasty! Beef Brisket is cooked low and slow in a combination of beer, crushed tomatoes and spices until melt in your mouth tender! This beef brisket recipe is the ultimate comfort food!
There’s nothing more comforting and delicious that super tender beef simmered in a flavorful rich broth packed with vegetables. Just the thought of it makes me think of home, family dinners and holiday meals.
Although braising the brisket in the oven takes a few hours, this beef brisket recipe is very simple and easy to make. This flavorful braised beef is an excellent option for a weekend dinner or a holiday meal. It is also the ideal make ahead dinner party dish (it is one of those meals that taste even better the next day!). We love serving it over mashed potatoes, mashed cauliflower, buttered noodles or rice.
Where does Brisket come from and How to Buy Brisket?
- 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 flat is the leanest part. Because of the lack of fat marbling throughout the meat, it can get very dry.
- The point or deckle has a bit more marbling and fat so it is easier to keep the meat juicy. This cut is preferred by pitmasters.
How To Cook Brisket in the Oven
- Cooking brisket in the oven is a simple an easy process. The main rule is cook the beef brisket low and slow!!
- Use a Dutch oven or a roasting pan tightly wrapped with aluminum foil.
- To guarantee a tender and juicy brisket, make sure you only trim a little bit of the top fat cap of the meat.
- Cook the brisket fat side up. The melted fat will help keep the rest of the meat juicy. You can always remove the extra fat after the brisket is cooked.
- You should have enough liquid in the pot/pan to cover the meat at least one third of the way up.
- After cooking, let your brisket rest for about 10 minutes before carving.
How To Slice Brisket
- Slice the brisket against the grain.
- The outer sides of my brisket are always fork tender and shred easily.
- I like to put the sliced brisket back into the sauce to keep the meat juicy.
Can I cook this Brisket Recipe in the Slow Cooker?
- Yes, you can cook the brisket in the slow cooker! Follow the recipe below to step 5 and then place everything into the crock pot – brisket fat side up. Cover and cook on low for 8 hours.
- Have leftover brisket? Make delicious brisket sandwiches!
- If you love braises and stews take a look at these recipes:
Beef Stew in Red Wine
Chile Colorado Beef Stew
WANT TO TRY THIS BEER BRAISED BEEF BRISKET RECIPE?
PIN IT TO YOUR MAIN, BEEF OR DINNER BOARD!!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
Follow me on social media for more recipe ideas & inspiration!
Beer Braised Beef Brisket Recipe (with Vegetables)
- 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, broth and bay leaves. 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 rest 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.
KEEP IN TOUCH AND NEVER MISS A RECIPE!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!