Beer Braised Brisket
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.
- Duration
- Cook Time
- Prep Time
- 8 to 10Servings
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
Preparation
1. 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.
2. 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.
3. 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.
4. 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.
