Save to Pinterest A hearty, comforting dish featuring tender brisket slow-braised in beer with a medley of root vegetables. Perfect for a cozy family dinner or a festive gathering.
I have always enjoyed making this brisket for special occasions as it fills the house with rich aromas and brings everyone together around the table.
Ingredients
- Beef Brisket: 1 (4 lb / 1.8 kg) beef brisket trimmed
- Carrots: 3 large carrots peeled and cut into chunks
- Parsnips: 2 parsnips peeled and cut into chunks
- Yellow Onions: 2 medium yellow onions sliced
- Celery: 3 celery stalks cut into chunks
- Potatoes: 4 small potatoes quartered
- Garlic: 6 garlic cloves smashed
- Dark Beer: 1 (12 oz / 355 ml) bottle of dark beer (stout or porter preferred)
- Beef Broth: 2 cups (480 ml)
- Tomato Paste: 2 tbsp
- Worcestershire Sauce: 2 tbsp
- Kosher Salt: 2 tsp
- Black Pepper: 1 tsp
- Smoked Paprika: 2 tsp
- Bay Leaves: 2
- Thyme Leaves: 1 tbsp fresh or 1 tsp dried
- Vegetable Oil: 2 tbsp for searing
Instructions
- Step 1:
- Preheat oven to 325°F (165°C).
- Step 2:
- Pat brisket dry and season all sides with salt, pepper, and smoked paprika.
- Step 3:
- In a large Dutch oven, heat oil over medium-high. Sear brisket until browned on all sides (about 3-4 minutes per side). Transfer brisket to a plate.
- Step 4:
- In the same pot, add onions, carrots, parsnips, celery, and garlic. Sauté for 5-7 minutes until lightly browned.
- Step 5:
- Stir in tomato paste and cook for 1 minute. Pour in beer, scraping up any browned bits. Add beef broth, Worcestershire sauce, bay leaves, and thyme.
- Step 6:
- Return brisket to pot, fat side up. Nestle potatoes around the meat. Bring to a simmer.
- Step 7:
- Cover pot and transfer to oven. Braise for 3–3½ hours, or until brisket is fork-tender.
- Step 8:
- Transfer brisket to a cutting board. Let rest 10 minutes before slicing against the grain.
- Step 9:
- Skim fat from the sauce, discard bay leaves. Return sliced brisket to pot and spoon vegetables and sauce over top to serve.
Save to Pinterest This dish always reminds me of family gatherings where everyone shares stories around the table while enjoying the hearty meal.
Required Tools
Large Dutch oven or heavy oven-safe pot with lid, chef’s knife, cutting board, tongs, ladle
Allergen Information
Contains gluten from beer and Worcestershire sauce. Use gluten-free beer and certified gluten-free Worcestershire sauce for a GF version. Also contains soy and fish (anchovies) in Worcestershire sauce; check labels for dietary restrictions.
Nutritional Information
Approximate per serving: 525 calories, 24 g total fat, 26 g carbohydrates, 48 g protein
Save to Pinterest This beer-braised brisket is the perfect centerpiece for your next family meal and pairs wonderfully with a malty amber ale.
Common Recipe Questions
- → What type of beer works best for braising brisket?
Dark beers like stout or porter bring rich, malty flavors that complement the beef and deepen the sauce's complexity.
- → Can I substitute the root vegetables with others?
Yes, sweet potatoes or turnips can replace some root vegetables for a slightly different flavor profile and texture.
- → How do I ensure the brisket is tender after cooking?
Slow cooking at low temperature for 3 to 3.5 hours until the meat is fork-tender helps achieve a succulent, tender brisket.
- → Is searing the brisket necessary before braising?
Searing develops a rich browned crust that adds depth of flavor to the final dish and enhances the braising liquid.
- → How should I slice the brisket for serving?
Let the meat rest, then slice against the grain to ensure tenderness and easier chewing.
- → Can the dish be prepared gluten-free?
Use gluten-free beer and Worcestershire sauce to accommodate gluten-free dietary needs without sacrificing flavor.