Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
30 Mins
Total Time
5 Hours 45 Mins
Yield
Serves 8 (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/3 cup sauce)

Serve this deliciously rich beef over mashed potatoes or egg noodles. Leftover brisket makes tasty sandwiches.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Ratings & Reviews

GolfGal's Review

symorgan
June 22, 2014
I was a bit disappointed in the lack of flavor of the gravy. I used a pale ale; perhaps if I try it again, I will use smoked paprika, and a stout beer. The meat was very tender.

ascragin's Review

HotAppleC
January 19, 2014
Absolutely delicious! I followed the recipe exactly as written and served the brisket over egg noodles. My family loved it. 2.5 lb of meat were plenty for our family of 5.

NumNumNum's Review

monkeymonk30
June 04, 2013
Delicious! Followed recipe almost exactly (only had Spanish paprika on hand, but I prefer that anyway), and it turned out perfectly. Only needed about 45 minutes at the last roasting for everything to be just right. The gravy didn't thicken up as much as I like, but that is an easy enough thing to tweak. My husband declared it "the best roast he's ever eaten". I say that makes it a winner!

SkinnyJaime's Review

Sammiehigg
December 27, 2012
Fantastic recipe! Made recipe as directed except omitted the celery, used 1 onion, and used a 16 oz bag of baby carrots. Also, mine didn't need all of the cooking time. I flipped the meat after 90 minutes, and then added the carrots at the 120 minute mark. After cooking it another 90 minutes it was done for me. Meat was tender and juicy. I stored the leftovers in the remaining pan drippings, which kept it moist for the next day's meal as well. Will definetly make this again.

Sammiehigg's Review

NicoleBAZ
October 11, 2012
N/A

annveronica's Review

SkinnyJaime
January 14, 2012
Wonderful. Doubled the garlic and couldn't find "sweet Hungarian paprika" so used regular old paprika. Otherwise made as suggested. Used Sierra Nevada pale ale and served with egg noodles.

monkeymonk30's Review

ascragin
January 08, 2012
This dish was very easy to prepare and delicious! Would make again. Served over egg noodles and used stout lager instead of pale ale. I agree that the gravy is key to pull it all together.

HotAppleC's Review

GolfGal
November 13, 2011
This was delicious! I made it for my family of 5 (albeit with a 1.9 pound brisket) and there were no leftovers. I added baby potatoes (which I put in with the carrots, onion, and celery) and mushrooms and zucchini (which I added 30 minutes before I took it out of the oven). My whole family loved it- next time I'm making a 2.5 pounder just for the 5 of us!

symorgan's Review

NumNumNum
October 11, 2011
Hubby and I made this on Sunday. Prepared as written except added mushrooms. Leftovers were also delicious.

NicoleBAZ's Review

annveronica
October 02, 2011
Made this tonight and it was a big hit. I served it over no-yolk egg noodles, and used Sam Adams Octoberfest, and it was perfect. Made lots of gravy from the pan drippings, which was good since the meat and veggies needed something to tie it to the noodles. Next time I'll use more spices, but it was a hearty comfort food dish.