CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Beer Braised Brisket

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Brisket/Cornbeef
    Prep Time:       Cook Time:       Total Time:  

6 to 8 servings

One 5-pound beef brisket
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 cups low-sodium beef stock
4 stalks celery, cut into 1-inch pieces
3 large carrots, cut into 1-inch pieces
2 bay leaves
2 large red onions, cut into 1-inch pieces
1 small bundle fresh thyme, tied together with kitchen twine
One 12-ounce bottle dark German beer

Preheat the oven to 350 degrees F. Pat the brisket until very dry and sprinkle liberally with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, and then brown the meat well on all sides, 10 to 12 minutes. Transfer to a large plate and set aside.

Combine 1/4 cup of the beef stock, the celery, carrots, bay leaves, onions and thyme in the same Dutch oven and cook until the vegetables have started to brown and soften slightly, 4 to 6 minutes. Pour in the beer, bring to a boil and cook until reduced by half, 2 to 3 minutes. Return the brisket to the Dutch oven, and then pour in the remaining beef stock. The brisket should be at least halfway covered by the liquid.

Cover the pot and transfer to the oven for 3 hours 30 minutes. Remove the lid and cook uncovered for another 30 minutes. Let the brisket rest in the liquid in the pot for 20 minutes before transferring to a cutting board.

To serve, slice the brisket against the grain, place on a platter and ladle some braising liquid on top.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chile And Beer Braised Brisket
   by sgre52160



6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded 1 14-ounce can diced tomatoes, preferably fire-roasted 1 large onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 tablesp




Braised Brisket With Beer & Onion Sauce
   by sgre52160



For the tomato sauce: 1 can (28 oz.) whole peeled tomatoes, drained and coarsely chopped 3 garlic cloves, sliced 2 tbsp coarsely chopped fresh basil Kosher salt and freshly ground pepper, to t




Beer Burgers With Beer Braised Onions
   by sgre52160



Beer Braised Onions 1 tbsp butter 1 large onion, sliced thin 1 cup beer 1 tsp sugar 1/2 tsp salt Burgers 1 1/2 lbs ground chuck 2 tbsp beer 1/2 tsp Tabasco sauce 1/4 tsp Worcestershire sa




Braised Brisket
   by sgre52160



Butchers often separate a whole brisket into two parts, the flat cut and the point cut. The point cut is thicker and a bit fattier than the flat cut. The flat cut, however, is more widely available. W




Braised Brisket With Mushrooms
   by sgre52160



2-3 pounds brisket roast, fat trimmed to 1/4-inch Salt and pepper 1 tablespoon vegetable or canola oil 8 ounces baby bella or crimini mushrooms, quartered 1 large yellow onion, chopped 1 tablespo





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.