Ginger Ale Brisket
Tender, flavorful, and uniquely infused with the subtle sweetness of ginger ale, this Ginger Ale Brisket is the ultimate comfort food for a crowd-pleasing dinner. Slow-cooked to perfection in a savory blend of ketchup, soy sauce, Worcestershire, and brown sugar, this 4-pound beef brisket becomes melt-in-your-mouth tender after being braised in a tangy ginger ale sauce alongside caramelized onions and garlic. The dish achieves a perfect balance of sweet, savory, and slightly smoky notes, thanks to the infusion of paprika and black pepper. This one-pot recipe is not only straightforward, but it also fills your kitchen with irresistible aromas as it simmers low and slow in the oven. Serve this flavorful brisket with a generous drizzle of the onion-ginger ale sauce for a hearty, satisfying meal. Perfect for holidays, family gatherings, or Sunday dinner, this recipe guarantees rave reviews.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 3 cups ginger ale
- 2 large yellow onions
- 4 cloves garlic cloves
- 1 cup ketchup
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 325°F (165°C).
Pat the brisket dry with paper towels and season it on both sides with salt, ground black pepper, and paprika.
Heat the vegetable oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the brisket for 4-5 minutes on each side until a golden-brown crust forms. Remove the brisket and set it aside.
Peel and slice the yellow onions into rings. Mince the garlic cloves.
In the same pot, sauté the sliced onions until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the ketchup, brown sugar, soy sauce, Worcestershire sauce, and 3 cups of ginger ale. Bring the mixture to a simmer while scraping any browned bits stuck to the bottom of the pot.
Return the brisket to the pot, ensuring it is mostly submerged in the liquid. Spoon some of the sauce over the top of the brisket.
Cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 3.5-4 hours, checking occasionally to ensure the liquid hasn’t reduced too much (add a splash of water or ginger ale if needed).
After cooking, remove the brisket from the pot and let it rest on a cutting board for 10 minutes.
Slice the brisket against the grain into thin slices and serve with the onion-ginger ale sauce spooned over the top.
Garnish with chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 22.3 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
