Beef Brisket with Beer

I always found brisket too dry and tasteless.  This recipe is delicious.  I love the light taste of vinegar.  Reminds me  a little of sauerbraten.  I pour the liquid into a pot when the brisket is done cooking and thicken it with a little cornstarch and water for gravy. Making this again today.  It's a family favorite!!

This was great!  I will certainly make again.  I had to have a butcher cut a 3 lb. brisket for me but that's easy enough.  I omitted the parsnip because I forgot it when I was shopping but it still turned out great.  The whole family enjoyed this.  We served on Ciabatta rolls with a nice side salad.

Wow, so delicious and so easy! Anyone watching their carb intake will certainly be satisfied with this dish. I couldn't find a 3 lb brisket, so I substituted with a beef roast.

Yup, similar to other reviews - bland. Never cooked beef brisket before. You can't 'trim' beef brisket enough. Disappointed how much I had to trim and it was still fatty after cooking. Not my kind of beef. Beef was very tender due to slow cooking, just not a lot of flavor. Onions and parsnips were good.

This is the most awesome recipe I have ever tasted for a brisket. Even my children loved it plus it was sooooooo easy and quick. Thank you so much for sharing.

I was looking for something different to do with a roast than the normal traditional way of preparing in a crock pot and this was it! I didn't have "brisket" cut persay but followed the ingredients and the results were awesome. If I changed anything, I'd add MORE parsnips and probably a little garlic cloves (I don't think there can ever be enough garlic). Served with mashed potatoes and steamed broccoli. I have to admit I was a bit nervous about the beer flavor, esp with a 5 and 2 yr old. But they went crazy over this!

I thought this was great, but I made major changes. First, my grocery only had corned beef brisket, so I used that. Secondly, I put the sauce into a saute pan and added dijon and cornstarch/water to thicken it into more of a gravy. Next time, I will puree the parsnips and onions into the sauce for a healthier thickener. I give this four stars, but only with my changes incorporated.

The meat was very good and easy to slice but the gravy was missing something. I couldn't serve it the way it was and I had even added garlic. In the end I had to add beef base to give it more flavor. After that is was pretty good and I would make it again but not for company. I served this with Cooking Light potato rolls.

This was only average, I would not make again. I agree w a previous poster - there are much better brisket recipes out there.