Tender, flavorful, and deeply comforting, this Beer-Braised Beef Brisket is the kind of dish that makes a weeknight feel special. Slowly cooked in a savory-sweet blend of beer, brown sugar, chili sauce, onions, and garlic, the brisket becomes fork-tender and full of rich, caramelized flavor. It’s a perfect make-ahead meal for busy days — just reheat and serve with mashed potatoes, buttered noodles, or roasted vegetables for a cozy, satisfying dinner. It also adapts beautifully to a slow cooker, making it a true set-it-and-forget-it family favorite.
INGREDIENTS:
4 lb. beef brisket
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup sliced onion rings, separated
1/2 cup chili sauce
3 tablespoons brown sugar
2 cloves garlic, crushed
12 ounces beer
2 1/2 tablespoons flour
1/2 cup + 2 tablespoons water
Salt and pepper
METHOD:
Heat oven to 350°F. Trim any excess fat from the brisket and place it in a 13 × 9 × 2-inch baking pan or roasting dish.
Sprinkle the brisket generously with salt and pepper. Arrange the onion rings evenly over the top.
In a small bowl, whisk together the chili sauce, brown sugar, crushed garlic, and beer. Pour the mixture evenly over the brisket and onions.
Cover the pan tightly with foil and bake for 3 hours, or until the meat is very tender.
Remove the foil and bake uncovered for an additional 20 minutes, allowing the sauce to thicken slightly and the top to caramelize.
Transfer the brisket to a serving platter and keep warm. Pour 1½ cups of the cooking liquid into a small saucepan, skimming off excess fat if needed.
In a small bowl, whisk the flour with ½ cup plus 2 tablespoons water until smooth. Gradually whisk this mixture into the hot cooking liquid.
Bring to a boil over medium heat, stirring constantly, until thickened — about 2 minutes. Season with salt and pepper to taste.
Slice the brisket across the grain and serve with the warm beer-onion gravy spooned over the top.
SLOW COOKER ADAPTATION:
Place seasoned brisket, onions, and sauce ingredients in a large slow cooker. Cover and cook on Low for 8–10 hours or High for 4–5 hours, until tender. Prepare gravy on the stovetop using the same method.
