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3-Beer Brisket Sandwich


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  • 8 lbs brisket of beef
  • 12 rolls if serving as sandwiches
  • Dry Rub
  • 2 T paprika
  • 2 T chili powder
  • 2 tsp dry mustard
  • 1 tsp garlic powder
  • 1 T cumin
  • 1/4 cup olive oil
  • 2 T flour
  • For Braising
  • 3 large Spanish onions, peeled and sliced
  • 2 carrots, peeled and chopped
  • ½ head celery
  • 9 oz tomato paste
  • 4 bay leaves
  • 8 black peppercorns
  • 4 cloves garlic, peeled
  • 6 cups beef broth
  • 3 bottles of beer



Step 1

Preheat oven to 350. Rub the brisket with 3 T olive oil. Mix the rub spices together and pat onto the meat. Sprinkle lightly with the flour. Heat a heavy-bottomed roasting pan on the stove top with the remainder of the oil. Sear the beef on both sides to seal in the juices. Remove meat from the pan and set aside. In the oil remaining in the pan, saute with onion till soft. Remove the pan with the onions still in it from the stove. Layer the carrots and the celery over the onions. Place the brisket on top of the vegetables, fat side up and cover it with tomato paste. Open the beer, and pour into the pan. Add the peppercorns, bay leaves, garlic and broth. Cover the pan with foil and put the brisket into the oven. Braise at 350 for 2 ½ to 3 hours until tender. Remove from oven and allow to come to room temperature. Trim the fat and slice against the grain. Top with some of the braising onions.

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