Beef Brisket with Beer

Brisket is an ideal make-ahead, slow cooked main course that is perfect for the hectic back-to-school schedule. If you have a large crockpot slow cooker, this recipe can be easily adapted. Add fluffy mashed potatoes or buttered noodles and a side of fresh green beans, and dinner is ready!


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


Trim fat from brisket; place in a 13 x 9 x 2 inch baking pan.

Sprinkle top of brisket generously with salt and pepper; arrange onion rings over brisket.

Combine chili sauce, brown sugar, garlic and beer. Pour over brisket. Cover and bake at 350°F for 3 hours.

Uncover and bake an additional 20 minutes or until brisket is tender. Remove brisket and place on a serving platter, reserving cooking liquid. Keep brisket warm.

Pour 1 1/2 cups cooking liquid into small saucepan. Place flour in small bowl. Gradually add water, blending with a wire whisk; add to cooking liquid. Bring to a boil and cook 2 minutes or until gravy is thickened, stirring constantly. Check for seasoning.

Serve gravy with brisket.

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