Beer and Onion Brisket is an oven-baked recipe that’s tender and juicy. The beer sauce gives the meat moisture and makes a delicious gravy.
If you’ve tried my recipe for Oven BBQ Brisket, then you know how tender and flavorful brisket can turn out after baking in the oven. This easy Family Dinner can also be made in a slow cooker.
Sabrina’s Beer and Onion Brisket
Cooking brisket in beer and onion is the perfect way to get juicy meat that’s bursting with flavor. A nice dark beer is the best option to use in the cooking liquid. As the meat cooks, it will soak up the moisture and flavors around it. All the alcohol will cook out of the beer, so what’s left is a rich, earthy taste that makes a wonderfully comforting dinner. It’s an amazing dish for a weeknight dinner or to make for a holiday.
Recipe Card
Ingredients
- 1 fresh beef brisket , 2-½ to 3 pounds
- 1 teaspoon celery salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon Kosher salt
- 1 large onion , thinly sliced
- 12 ounce can beer
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat oven to 300 degrees.
- Rub brisket with celery salt, pepper, and salt, then place in a large baking dish.
- Top brisket with onion.
- In a medium bowl, mix beer with the Worcestershire sauce and pour over the meat in the baking dish.
- Cover the baking dish tightly with aluminum foil. Bake for 4 hours until meat is fork-tender.
- Serve thinly sliced, against the grain.
Nutrition
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Table of contents
About this Recipe
You’ll love how the smell of onion, meat, and sauce fills the house while the meat cooks slowly for 4 hours. The long cooking time ensures the meat cooks slowly and doesn’t dry out. It also gives you more than enough time to prepare easy side dishes like Mashed Potatoes and Sautéed Green Beans.
Chef’s Note
Once the brisket is cooked and sliced, be sure to ladle the remaining sauce mixture out of the base of the pan. It’s perfect to serve over your meat and sides to enhance the taste. If there isn’t a lot of sauce left, you can always mix some more beer and Worcestershire sauce together. Whisk in some cornstarch if you want to thicken it up into a gravy.
How to Store
- Serve: Don’t leave Beer and Onion Brisket at room temperature for more than 2 hours.
- Store: You can keep brisket in the fridge for 3-4 days. Wrap the meat tightly in plastic wrap, aluminum foil, or just put it in an airtight container.
- Freeze: Tightly sealed, you can keep Brisket for up to 3 months in the freezer. Let it defrost in the fridge, then reheat it in the oven before serving.
Slow Cooker
- Rub the brisket down with celery salt, pepper, and salt, then put it in the slow cooker fat side up.
- Chop up the onion and put it over the brisket.
- Whisk the beer and Worcestershire sauce and pour it over the meat in the crockpot.
- Put the lid on the crockpot and set the slow cooker to low heat to cook for 8 hours.
- Take the brisket from the oven and place it on a baking sheet to broil in the oven for 1 minute.
- Let sit for 10 minutes then slice and serve
Variations
- Sauce: Try experimenting with the ingredients in the sauce. You can mix in some mustard, ketchup, BBQ sauce, or balsamic vinegar.
- Seasoning: There are so many different seasonings you can add to the dry rub you put on the Brisket. Try using some onion powder, ground cumin, smoked paprika, or chili powder.
- Spicy Brisket: If you want to add some heat to your Beer and Onion Brisket mix in a few dashes of hot sauce with the beer mixture. Adjust how much you add based on your taste.
- Sweet: For some sweet undertones in your meat, try mixing in some brown sugar, maple syrup, or molasses with the sauce.
Related Recipes
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Photos used in previous versions of the post:
Just trying this brisket recipe today. I’ve looked at other recipes too and what I like is generally they call for things I usually have in my kitchen. That’s really
appreciated.