Beer Brisket

Michelle Antonacci


This recipe makes the beef brisket so tender and moist. My husband gave me an A on this and said he loved it :)

Leftovers make great next day sandwiches.


★★★★★ 1 vote

24 Hr
3 Hr


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  • 2-3 lb
    beef brisket
  • 1 medium
    onion sliced
  • 4
    cloves of garlic halved
  • 4
    sprigs of thyme
  • 1
    bay leaf
  • 6
  • 1/2 tsp
    ground cloves
  • 1 tsp
    ground cinnamon
  • 1 tsp
    mustard seeds
  • 3
    bottles of beer
  • 4 Tbsp
    olive oil
  • 1/2 c
    worcestershire sauce
  • 2
    6 oz cans of tomato paste
  • 1 c
    honey, more or less depending on your taste, you can start with 1/2 cup and move up from there.

How to Make Beer Brisket


  1. Get a plastic container or heavy duty bag, put brisket in, with all ingredients except the oil and the tomato paste. Let the meat marinade at least 24 hours.
  2. Get a cast iron dutch oven with a lid, put oil in and heat up, take your meat out and dry it off. Brown your brisket.
  3. Add your marinade into the pot and bring to a boil, reduce to a simmer and cook for about 3 hours or until tender.
  4. Remove meat and strain your marinade, return it to the pot and add the tomato sauce and honey. Reduce this until you get a nice smooth slightly thick sauce, about by 1/2. You can season this to your taste.
  5. Slice thin and put it in the sauce. I serve this with fried potato's and veggie of your choice.

Printable Recipe Card

About Beer Brisket

Course/Dish: Beef
Other Tag: Quick & Easy

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