Peppered Beef Brisket in Beer
Elevate your next dinner with this irresistible Peppered Beef Brisket in Beer, a hearty and flavorful dish that's sure to impress. Perfectly seared beef brisket is slow-braised in a rich, savory combination of dark beer, beef broth, and aromatic spices, including smoked paprika and bay leaves. The addition of caramelized onions, garlic, and a touch of brown sugar infuses every bite with deep, complex flavors. This soul-warming recipe requires minimal prep but delivers maximum payoff, showcasing melt-in-your-mouth brisket with a deliciously silky beer-infused sauce. Ideal for cozy gatherings or Sunday family dinners, this easy-to-make yet elegant dish pairs beautifully with mashed potatoes or crusty bread to soak up every last drop of the luscious sauce. Whether you’re a fan of comfort food or looking to wow guests, this Peppered Beef Brisket is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 tablespoons olive oil
- 2 medium yellow onion
- 4 cloves garlic cloves
- 2 teaspoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 12 fluid ounces dark beer (porter or stout)
- 1 cup beef broth
- 2 leaf bay leaves
- 1 tablespoon brown sugar
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef brisket dry with paper towels, then season both sides evenly with kosher salt, black pepper, and smoked paprika.
Heat the olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat.
Sear the brisket on both sides, about 5 minutes per side, until deeply browned. Remove the brisket and set aside on a plate.
Peel and slice the onions into thin rings. Mince the garlic cloves.
In the same pot, reduce heat to medium. Add the onions and garlic, sautéing for 5-7 minutes until softened and lightly golden.
Pour in the beer and scrape up any browned bits from the bottom of the pot with a wooden spoon. Stir in the beef broth, bay leaves, and brown sugar.
Return the seared brisket to the pot, ensuring it is nestled into the liquid and partially submerged.
Cover the pot with a lid or foil and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the brisket is fork-tender.
Once done, remove the brisket from the pot and let it rest for 15 minutes before slicing against the grain.
Optionally, strain the cooking liquid and reduce it on the stovetop over medium heat for a thicker sauce.
Serve the sliced brisket with the beer-infused sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 6644 mg | 289% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 19.4 g | ||
| Protein | 408.9 g | 818% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 272 mg | 21% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 4608 mg | 98% | |
*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.
