Beer-Braised Brisket

brisketThis is an excellent make-ahead dish. In fact, it gets better and better the longer it sits. Braise the day before and pop it back in the oven when you want to serve it for maximum flavor. I served mine over Pureed Parsnips, the perfect sweet accompaniment to this salty and zesty beef.  It’s important to use beer that’s also delicious to drink.  This recipe works wonderfully with a rye beer such as Sixpoint Righteous Ale.  Want to learn more about the beer making process?  Check out our Beer and Brisket episode of Hungry in Brooklyn.

Beer-Braised Brisket


  • 1 3-lb beef brisket (some fat trimmed)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 yellow onions, sliced
  • Extra Virgin Olive Oil
  • 2 TBSP tomato paste
  • 4 cloves garlic
  • 1 bay leaf
  • 1 bottle beer (Rye Beer such as Sixpoint Righteous Ale)
  • beef stock (to bring the liquid to the halfway point on the meat, about 1 1/2 cups)

Heat the oven to 325 degrees. Mix the salt, pepper, cumin and paprika together. Rub the brisket with a bit of olive oil and sprinkle the spice mixture all over, rubbing in to evenly coat. In a dutch oven, sear the meat about 4 minutes on each side. Remove from the pan. Add a little extra olive oil, then sautee the onions with a pinch of salt until soft, about eight minutes. Add the tomato paste, garlic and bay leave, sautee a minute more. Deglaze the pan with the bottle of beer, bring to a simmer,and place the meat back in the pan. Add beef stock until the braising liquid comes halfway up the meat.

Cover and put in the oven for four hours. Remove the lid partially and cook an hour more.

Allow the meat to rest for about a 15 minutes before slicing. Cut against the grain, or shred like a stew, whatever you prefer. (I love shredding mine). Serve over parsnips or mashed potatoes and enjoy!