Beer-Braised Brisket

Beer-Braised Brisket Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve this deliciously rich beef over mashed potatoes or egg noodles. Leftover brisket makes tasty sandwiches.


Serves 8 (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/3 cup sauce)
Total time: 5 Hours, 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 5 Hours, 45 Minutes

Nutritional Information

Calories 253
Fat 7 g
Satfat 2.1 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 30.2 g
Carbohydrate 12.6 g
Fiber 2.7 g
Cholesterol 52 mg
Iron 3.2 mg
Sodium 674 mg
Calcium 64 mg


2 teaspoons ground cumin
2 teaspoons sweet Hungarian paprika
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt, divided
2 1/2 pounds flat-cut beef brisket, trimmed
1 tablespoon olive oil
1 1/2 cups pale ale
4 cups lower-sodium beef broth
5 garlic cloves, sliced
6 carrots, cut diagonally into 1 1/2-inch pieces
6 celery stalks, cut diagonally into 1 1/2-inch pieces
2 medium onions, each cut into 12 wedges
2 tablespoons all-purpose flour
1/2 cup water


1. Preheat oven to 325°.

2. Combine first 3 ingredients in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of brisket. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add brisket; sauté 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. Return brisket to pan. Cover and cook at 325° for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over. Add carrot, celery, and onion; cook an additional 1 hour or until brisket is very tender.

3. Remove brisket and vegetables from pan using a slotted spoon. Skim fat from cooking liquid; discard fat. Bring cooking liquid to a boil over medium-high heat. Place flour in a small bowl; stir in 1/2 cup water. Add flour mixture to pan, stirring until smooth; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Serve the sauce with beef and vegetables.

David Bonom,

Cooking Light

October 2011
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