Beer Braised Brisket

A super juicy and tender beer braised brisket with veggies your friends and family will love. Serve with your favorite mashed potatoes for a complete and satisfying meal.

Beer Braised Brisket

Photo by Nancy G.

  • Prep Time


  • Total Time


  • Servings



  • 2

    teaspoons ground cumin

  • 2

    teaspoons sweet Hungarian paprika

  • ½

    teaspoon dried thyme

  • teaspoons kosher salt, divided

  • pounds flat-cut beef brisket, trimmed

  • 1

    tablespoon olive oil

  • cups pale ale

  • 4

    cups lower-sodium beef broth

  • 5

    garlic cloves, sliced

  • 6

    carrots, cut diagonally into 1½-inch pieces

  • 6

    celery stalks, cut diagonally into 1½-inch pieces

  • 2

    medium onions, each cut into 12 wedges

  • 2

    tablespoons all-purpose flour

  • ½

    cup water


Preheat oven to 325° fahrenheit. 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. 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.


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