Beer Braised Brisket

Beer Braised Brisket

Photo by Nancy G.

  • Prep Time


  • Cook Time


  • Servings



  • Unlock Grocery List!
  • S

  • 2

    2 teaspoons ground cumin

  • 2

    2 teaspoons sweet Hungarian paprika

  • ½

    ½ teaspoon dried thyme

  • 1¼ teaspoons kosher salt, divided

  • 2½ pounds flat-cut beef brisket, trimmed

  • 1

    1 tablespoon olive oil

  • 1½ cups pale ale

  • 4

    4 cups lower-sodium beef broth

  • 5

    5 garlic cloves, sliced

  • 6

    6 carrots, cut diagonally into 1½-inch pieces

  • 6

    6 celery stalks, cut diagonally into 1½-inch pieces

  • 2

    2 medium onions, each cut into 12 wedges

  • 2

    2 tablespoons all-purpose flour

  • ½

    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.