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    Beer Braised Brisket

    Beer Braised Brisket

    Photo by Nancy G.

    • Prep Time


    • Cook Time


    • Servings



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    • 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


    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.


    More recipes by Nancy G.