This oh-so-soft beer braised brisket requires little effort. Sit back and relax while your dinner makes itself in the crockpot!
Tip: Add 1 to 2 cups beef broth to crockpot for added depth of flavor.
Beer is a wonderful braising liquid and I love the spice mix for this brisket. It includes instant coffee, paprika and brown sugar; and that forms a nice spicy crust when you sear the meat before cooking.
This cool crockpot dish comes out equally delicious from the oven. Cover and cook for 2 hours at 350° and then uncovered for another 30 minutes to 1 hour until soft. Most important – allow it to cool at least 15 minutes (if not completely) before slicing against the grain. You could even put it in the fridge overnight (after it cools, of course), before slicing. Oh BTW, to ensure soft meat, how you slice your brisket is as essential as how you cook it. Check out my “how to slice against the grain” post.
When making this in the oven, you aren’t left with much liquid to turn into gravy, so consider these basic gravy recipes. You’ll certainly want to use them if you plan to reheat the brisket before serving. One more tip: practice saying “Beer Braised Brisket” before you announce it at your table, so you won’t twist your tongue too badly. Betcha can’t say it three times fast.
Beer Braised Brisket
Servings
Ingredients
- 1 tablespoon ground paprika
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon instant ground coffee
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 4-pound brisket
- 2 tablespoons extra virgin olive oil
- 1 24-ounce stout or ale
Instructions
- In a small bowl, combine paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder; stir to mix. Rub mix all over to coat brisket.
- Heat evoo in a large skillet over medium-high heat. Add brisket and sear 6 to 8 minutes on each side, or until nicely browned.
- Transfer to a slow cooker and add beer. Cook on high setting for 4 hours or low setting for 8 hours. Transfer to a cutting board and let rest for at least 15 minutes before slicing against the grain.
- Transfer braising liquid to a medium saucepan over medium-high heat and cook for 12 to 16 minutes, or until liquid is thickened and reduced to ½ cup. Pour over brisket to serve.
Use a whole brisket (cut to fit) or the deckel instead of the more popular first cut. First cut brisket is too lean and dries out, I have never tasted a first cut brisket that tasted good!
Also…once meat (brisket or any roast) gets an internal temp of over 200F…the meat gets dried out and stringy. Keep the temp low on the slow cooker and don’t over due the time spent in the machine.
Good luck
Hi,
I’m looking to make this brisket in a crockpot to serve for shabbos lunch. Any suggestions on how I would do that without the brisket drying out?
Hey there — I am so sorry but have never grilled a brisket in place of searing so can’t speak to the details of this method, sorry.
Hi, Jamie,
would like to make this recipe for Shabbat. Do you think I can grill the brisket instead of searing it? How long would I grill it for and would I then continue with the recipe (I will be baking it in the oven) or do I have to make any other changes? Thank you
I am terribly sorry. The math is generally 2 hours per pound on low (210 degrees F). I do find that 1st cut to be drier and always prefer 2nd cut.
sure brisket freezes beautifully.
it adds an incredible depth of flavor to the final dish but you can skip it in theory. also note that you can cut the meat in chunks to fit your pan.
yes for sure – braise it covered at 325 degrees F for about 3 1/2 hours or until fork tender.
cook time is on low for 8 hours (on high for 4 hours) anything longer will make the meat too dry/inedible.
yes!!! behaves the same as a brisket.
can this be made with top of the rib beef?
I followed the recipe and the results were not good.I cooked the the beef(1st cut brisket) for 8 hours on low slow cooker and the meat was dry like dust inspite of all the liquid.I reduced the liquid but I wasn’t pleased.
Can I cook this a week in advance and freeze it??
Question about searing the brisket before putting in a slow cooker:
How necessary is it/is there an alternative?
I don’t really have large meat pans, so I’m just worried over how I would accomplish it?
Hi. Can I make this recipe in the oven or on the stove?
hey JJ so so so sorry for the late response – in the crock pot one on top of the other is just fine. If you braise them in the oven cut the cooking time in half since you have (two) 2-pound pieces. EnJOY!!!!!!!!
I am so excited to make this for shabbos company this week. Unfortunately, I went to the store and I couldn’t get a 4 lb. brisket. Instead, I had to get two 2 lb. briskets. How do you suggest I cook them? Crock pot or oven? And if I do the crock pot there obviously won’t be enough room to put them side by side so do I put one on top of the other? Hope you can help.
can this really be made for shabbos lunch if it says cook time is 5 hours? have you tried?
good Q — just pour it over – bc we are braising the brisket. I will adjust the instructions to make it more clear.
Sounds yummy. Will be trying this.
Question: When you state “cover with beer”…do you mean to put enough in to cover the meat (sounds a lot) or just to pour it over?
Hey Ted – so so so sorry I missed this comment – hope you tried and enJOYed! I would keep the fat on (yeah baby!) the meat will be super moist and flavorful. Then chill the gravy and skim off the fat that has congealed at the top. Alternatively you can trim about 50 – 75% of the fat off the brisket if you would like to serve immediately. And of course no problem to use regular ground coffee.
Jamie,
Excited to try this for our Thanksgiving/Hanukkah feast. I’m going to use a center cut brisket (all they sell around here). How much fat should I trim so that the beer gravy (I like the sound of that!) isn’t too fatty? Any hassle using real coffee? I am from the NW after all….
Ted
we look forward to you enjoying them!
Sure at 350 degrees F, 1 hour per pound. Slice when cool, submerge in sauce, refrigerate or freeze and reheat covered in a warm oven before serving. Add 1-2 cups beef broth for added depth of flavor and or if you need more liquid when rewarming.
Can I bake this instead of a slow cooker
I look forward to reading all the recipes you offer!!!
it totally is! it may not be as rich, flavorful and complex tasting with light beer but will still be good!
This sounds delicious! What beer do you use? Will light beer change the flavor?