How To Make Beer-Braised Brisket Pot Roast
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Serves:
Ingredients
- 3 lbs brisket
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bottle dark beer
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
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Preheat oven to 325°F (165°C).
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Season the brisket with salt and pepper on both sides.
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Heat olive oil in a large Dutch oven over medium-high heat. Brown the brisket on all sides, then remove from the pot and set aside.
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In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
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Return the brisket to the pot and pour in the beer, beef broth, tomato paste, Worcestershire sauce, and thyme. Bring to a simmer.
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Cover the pot and transfer to the preheated oven. Cook for 3 to 3 ½ hours, or until the brisket is tender.
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Remove the brisket from the pot and let it rest for 10 minutes. Slice against the grain.
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Serve the sliced brisket with the braising liquid and vegetables.
Nutrition
- Calories : 566kcal
- Total Fat : 27g
- Saturated Fat : 9g
- Cholesterol : 176mg
- Sodium : 1027mg
- Total Carbohydrates : 13g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 58g
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