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Beer Braised Brisket


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Beer Braised Brisket


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Beer Braised Brisket

This beer braised brisket is made easy in the slow cooker. Add 1- 2 cups beef broth for added depth of flavor.


  • Prep Time : 5 min
  • Cook Time : 4 hour
  • Ready Time : 4 hour, 5 min


8-10 Servings


  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon instant coffee
  • 1 teaspoon kosher salt
  • 1 teaspoon Freshly ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 brisket (4-pound)
  • 2 tablespoons olive oil
  • 24 ounce stout or ale


In a small bowl, combine paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder and stir to mix. Rub all over brisket.

Heat oil in a large skillet over medium high heat. Add brisket and sear 6 to 8 minutes on each side or until nicely browned. Transfer to a slow cooker and add beer. Cook on high for 4 hours or low for 8 hours. Transfer to a cutting board and let rest for at least 15 minutes before slicing against the grain.

Transfer braising liquid to a medium saucepan over medium high heat and reduce liquid, for about 12 to 16 minutes or until only about ½ cup remains and is thickened. Pour over brisket to serve.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




24 Responses to Beer Braised Brisket

  1. avatar says: Yudit

    This sounds delicious! What beer do you use? Will light beer change the flavor?

    • it totally is! it may not be as rich, flavorful and complex tasting with light beer but will still be good!

  2. I look forward to reading all the recipes you offer!!!

  3. avatar says: michele

    Can I bake this instead of a slow cooker

    • Sure at 350 degrees F, 1 hour per pound. Slice when cool, submerge in sauce, refrigerate or freeze and reheat covered in a warm oven before serving. Add 1-2 cups beef broth for added depth of flavor and or if you need more liquid when rewarming.

  4. Jamie,
    Excited to try this for our Thanksgiving/Hanukkah feast. I’m going to use a center cut brisket (all they sell around here). How much fat should I trim so that the beer gravy (I like the sound of that!) isn’t too fatty? Any hassle using real coffee? I am from the NW after all….

    • Hey Ted – so so so sorry I missed this comment – hope you tried and enJOYed! I would keep the fat on (yeah baby!) the meat will be super moist and flavorful. Then chill the gravy and skim off the fat that has congealed at the top. Alternatively you can trim about 50 – 75% of the fat off the brisket if you would like to serve immediately. And of course no problem to use regular ground coffee.

  5. avatar says: Michael

    Sounds yummy. Will be trying this.

    Question: When you state “cover with beer”…do you mean to put enough in to cover the meat (sounds a lot) or just to pour it over?

    • good Q — just pour it over – bc we are braising the brisket. I will adjust the instructions to make it more clear.

  6. avatar says: lainie

    can this really be made for shabbos lunch if it says cook time is 5 hours? have you tried?

    • cook time is on low for 8 hours (on high for 4 hours) anything longer will make the meat too dry/inedible.

  7. avatar says: jj

    I am so excited to make this for shabbos company this week. Unfortunately, I went to the store and I couldn’t get a 4 lb. brisket. Instead, I had to get two 2 lb. briskets. How do you suggest I cook them? Crock pot or oven? And if I do the crock pot there obviously won’t be enough room to put them side by side so do I put one on top of the other? Hope you can help.

    • hey JJ so so so sorry for the late response – in the crock pot one on top of the other is just fine. If you braise them in the oven cut the cooking time in half since you have (two) 2-pound pieces. EnJOY!!!!!!!!

  8. avatar says: Lea

    Hi. Can I make this recipe in the oven or on the stove?

    • yes for sure – braise it covered at 325 degrees F for about 3 1/2 hours or until fork tender.

  9. avatar says: Allison

    Question about searing the brisket before putting in a slow cooker:
    How necessary is it/is there an alternative?
    I don’t really have large meat pans, so I’m just worried over how I would accomplish it?

    • it adds an incredible depth of flavor to the final dish but you can skip it in theory. also note that you can cut the meat in chunks to fit your pan.

  10. avatar says: Jennifer

    Can I cook this a week in advance and freeze it??

  11. I followed the recipe and the results were not good.I cooked the the beef(1st cut brisket) for 8 hours on low slow cooker and the meat was dry like dust inspite of all the liquid.I reduced the liquid but I wasn’t pleased.

    • I am terribly sorry. The math is generally 2 hours per pound on low (210 degrees F). I do find that 1st cut to be drier and always prefer 2nd cut.

  12. avatar says: rickelle

    can this be made with top of the rib beef?

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