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Beef Brisket in Beer

One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    6 servings

Ingredients

  • 1 fresh beef brisket (2-1/2 to 3 pounds)
  • 2 teaspoons liquid smoke, optional
  • 1 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 large onion, sliced
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender.
  • Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.

Test Kitchen tips
  • This is a fresh beef brisket, not corned beef.
  • The addition of liquid smoke will give a depth of flavor to this recipe. Be careful not to overdo it; a small amount goes a long way.
  • Look for liquid smoke in the grocery store near the spices and marinades.

  • Editor's Note
    This is a fresh beef brisket, not corned beef.
    Nutrition Facts
    5 ounce-weight: 285 calories, 8g fat (3g saturated fat), 80mg cholesterol, 430mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

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    Reviews

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    Average Rating:
    • Donna
      Oct 10, 2020

      While this was judged to be "okay" by my husband the meat was not tender enough to warrant the expenditure. Beef brisket is an expensive cut of meat these days, at least in my area of the country. Boneless chuck roast might be a better option, though I probably won't make this again. I'm not sure why this dish was less tender than that of other reviewers; I used the same type of brisket and followed the directions exactly.

    • Marci
      Feb 4, 2018

      This recipe is amazing I had to cook mine on the stovetop because my slow cooker died so I cooked it low and slow 4 1/2 hours it literally melts in your mouth I used a flat cut organic grass fed beef brisket and it was smaller than the recipe called for, 1 1/2 lbs , however I used the same proportions of the other ingredients in the recipe. This is a definite winner!!!

    • ckbray
      Feb 3, 2018

      My family really liked this. The meat was very tender but I don't know if it was due to the cut of meat or the cooking process. I used a flat cut brisket. I think this is more healthy than the way I make roast beef in the crock (onion soup mix and cream of mushroom soup).

    • HowardPutler
      Aug 24, 2017

      Excellent and so easy. Cooked for 10 hours on low. Very tender, moist and excellent flavor. It was all gone very fast. Served with some red skin potatoes made in a separate crosckpot and bread.

    • BilliePock
      Feb 6, 2016

      This is so good! We love it. I used a dark beer which might be too strong for some tastes. So you could use a lighter one. The sauce was easy and yummy too. I'm planning to use the left overs for sandwiches. This is one I will make again.