Slow Cooker Beer Onion Brisket

by Sabrina Snyder

Published on

36 Comments

5 from 5 votes
10 Servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
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Slow Cooker Beer and Onion Brisket is an easy main course for a weeknight or holiday. Cooked low and slow with onions, garlic, Worcestershire, and beer. 

This Beer and Onion Brisket is the Slow Cooker Version of Easy Brisket with Caramelized Onions. Plus, even more rich caramel like flavor is added to the beef from the beer in this recipe. 

Slow Cooker Beer and Onion Brisket in crock pot

SLOW COOKER BEER & ONION BRISKET

If you’ve been wary of cooking brisket because of how tough the cut of meat is, this slow cooker recipe is the perfect place to start. Cooking the brisket low and slow gives it time to absorb all the warm and rich flavors from the onions, beer, and Worcestershire sauce around it. I’m not exaggerating when I say this beef brisket turns out unbelievably tender and juicy every time!

For another surprisingly easy brisket recipe, try making Classic Slow Cooker Beef Brisket. Cooking the brisket slowly in the crock pot is an easy way to avoid getting tough meat. Instead the brisket turns out fork tender, and just melts in your mouth. 

Slow Cooker Beer and Onion Brisket is perfect for practically any occasion. This dish is easy enough to toss together in the morning and serve on a weeknight, but still good enough to serve for the holidays. The warm flavors make it perfect for the colder months when you need something to warm you up, and the simple recipe makes holiday dinner so much easier!

BRISKET SANDWICHES

It’s hard to pick a favorite between a freshly cooked Beer Brisket for dinner, and delicious sandwiches made from the leftovers. If you have any brisket left after dinner, store it in an airtight container in the fridge. Then enjoy them for lunch the next day with your favorite Homemade Dinner Rolls for the ultimate BBQ beef sandwich. 

MORE HOLIDAY MAIN DISHES

HOW TO MAKE SLOW COOKER BEER & ONION BRISKET

  • Onion and Garlic Mixture: Start by adding butter to a pan over medium heat and let it melt. Add in 4 sliced red onions and some kosher salt. Stir the onions as they cook, it should take 15-20 minutes for them to caramelize. Once they’ve started to caramelize, add in the garlic and cook for another minute. Remove the mixture from the pan. 
  • Browning: Add canola oil to your pan and turn the heat up slightly. Season your brisket with salt and pepper, before putting it in the pan to brown on each side. 
  • Slow Cooker: Put the brisket in the slow cooker fat side up, this will help keep the meat tender and juicy. Add the onions and garlic over the top. Pout Worcestershire sauce and beer in and cook on low heat for 8 hours.
  • Serve: Slice the brisket against the grain and enjoy!

Slow Cooker Beer and Onion Brisket in crock pot before cooking

VARIATIONS ON SLOW COOKER BEER AND ONION BRISKET

  • Beer replacements: If you don’t want to cooke with beer there are plenty of replacements you can try. Use beef broth, apple juice, apple cider, mushroom stock, or even root beer to replace the beer in your brisket recipe. Just keep in mind that each alternative will alter the flavor. 
  • Add-ins: To experiment with the taste try adding in some mustard or BBQ sauce to the sauce mixture. For some sweetness add a little brown sugar, or for a spicier take put in some cayenne or crushed red pepper. There are lots of ways you can change up this recipe with just a couple ingredients. 

HOLIDAY SIDE DISH RECIPES

HOW TO STORE SLOW COOKER BEER AND ONION BRISKET

  • Serve: Don’t leaver your brisket at room temperature for more than 2 hours. 
  • Store: To store your Beer Brisket keep it in a shallow airtight container or wrapped tightly in aluminum foil or plastic wrap. It will keep well in the fridge for 3-4 days. 
  • Freeze: To freeze brisket start by laying out the brisket slices on a parchment paper lined baking sheet in a single layer. Freeze for an hour. Once frozen, move the slices to a freezer bag, and keep them in the freezer for up to 3 months. 

Slow Cooker Beer and Onion Brisket slices in crock pot

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Dinner, then Dessert

Slow Cooker Beer and Onion Brisket

Slow Cooker Beer and Onion Brisket is an easy main course for a weeknight or holiday. Cooked low and slow with onions, garlic, Worcestershire, and beer. 
Yield 10 Servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Slow Cooker Beer and Onion Brisket in crock pot
PrintRate

Ingredients
 

  • 4 tablespoons unsalted butter
  • 4 red onions , sliced
  • 4 cloves garlic , minced
  • 2 teaspoons Kosher salt , divided
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons canola oil
  • 4 pound beef brisket
  • 2 tablespoons Worcestershire sauce
  • 12 ounces beer

Instructions

  • In a large skillet melt the butter on medium heat and add in the onions and 1 teaspoon Kosher salt.
  • Cook for 15-20 minutes, stirring frequently until they start to caramelize.
  • Add in the garlic, stir and cook for 1 minute.
  • Remove the onions from the pan and set aside.
  • Add in the canola oil and turn the heat up to medium-high.
  • Season the brisket with the remaining salt and the pepper.
  • Brown on both sides for 3-5 minutes on each side.
  • Add the brisket, fatty side up, into the slow cooker and top with onion and garlic mixture.
  • Pour Worcestershire sauce and beer around the brisket and cook for 8 hours on low heat.
  • Slice against the grain to serve.

Nutrition

Calories: 383kcal | Carbohydrates: 6g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 646mg | Potassium: 704mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 4mg
Keyword: Slow Cooker Beer and Onion Brisket

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Hi Anne,
      Depends on availability. Flat cut is preferred but have used Point cut as well.

      Reply

  2. If I buy a 4 pound brisket can I cut it half and cook 2 pounds in slow cooker.
    Will the cooking time change? I’m cooking for two. Thank you, can”t wait to make it.

    Reply

    1. Brisket is a very tough piece of meat and it tastes best when cooked low and slow. If you have time, follow recipe directions or you’ll know your brisket is getting close to being ready when the brisket internal temp reaches 165F. Enjoy

      Reply

  3. This brisket looks amazing. Will make this this weekend for dinner. Have a question, what type of beer do you recommend for this recipe?
    Thank you!

    Reply

  4. Omgoodness, I made this an it’s AMAZING melts in your mouth just delicious, my partner always does smoked brisket but I’m going to say iv topped that off with this dinner ? thank you Sabrina for sharing the recipe…

    Reply

    1. I’m sure you can, your food will definitely cook faster. However, I’m not sure about the time or temperature you would need for this recipe.

      Reply

  9. Loved it. So much flavour. I added some bbq sauce and chilli to the beer and a bouillon cube. My slow cooker died on me so ended up covering tight with foil and oven roasting on 160C for 3 h. Delicious, all the kids gobbled up.

    Reply

  11. I will be trying your recipe in a day or two as it just looks so delicious. Can i use yellow onions instead of red ?

    Thanks.

    Reply

  12. Looking forward to trying this! How do I alter the recipe and cooking time with a 2.75 pound brisket ?

    Reply

  13. So tender & delicious! Love the beer & onion flavor. Even more than that, I love that this was done in the crockpot! 8 whole hours when I don’t have to think about dinner! Perfection.

    Reply

    1. I try to use my slow cookers as often as possible for this very reason! Glad to know it was a hit, Betsy.

      Reply

  16. Fixed this brisket today. Had some tonight and it was SO GOOD!! Plan on having sliders in night or two. Looking forward to this. What would be best way to heat? Put in covered container with juice in refrigerator.

    Reply

    1. I’m so glad you enjoyed it. I would place it in the oven with the juices and reheat at 325 degrees. The lower temperature will ensure it stays moist and doesn’t dry out.

      Reply

  17. Tried this recipe today at it turned out great. Meat was very tender with great flavor. Another winner. Thank you.

    Reply

    1. I usually recommend using a beer that you enjoy. If you don’t have a preference, I would suggest using an ale or Guinness extra stout. Hope this helps.

      Reply

  19. I was a volunteer fireman for 15 yrs., our small city competed with surrounding cities on a brisket cook-off. We won using a salt and pepper brisket with rings of onions and chopped parsley on top, then we poured a can of beer, wrapped it in aluminum. Our team won 1st place. A local bank paid $300 for our brisket. Your recipe is so close, I will try it. Thx.!!

    Reply