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Beer Braised Brisket with Onion Jam

Course Main Course
Cuisine American
Keyword beef
Total Time 4 hours 30 minutes
Servings 8
Author Cherry on My Sundae


Beer braised brisket

  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon paprika
  • 8 garlic cloves minced
  • 2 tablespoon canola oil
  • 5 lb flat-cut brisket roast
  • 4 cups beef stock
  • 1 12- ounce IPA beer

Onion jam

  • 1 tablespoon oil
  • 3 medium onions sliced
  • 2 tablespoon all purpose flour
  • 2 tablespoon balsamic vinegar
  • 3 tablespoon brown sugar
  • 1 tablespoon fresh thyme chopped


  • Preheat oven to 325 degrees F.
  • Combine salt, pepper, cumin, chili powder, oregano, paprika, garlic and oil in a small bowl. Rub seasoning over the side of the beef without the fat cap and let sit for 20 minutes. Place the brisket, fat side up, in a roasting pan. Add the beef stock and beef, cover and braise in the oven for 3 ½ to 4 hours or until brisket can easily be shredded with a fork. Remove from oven. Skim fat from cooking liquid and reserve 1 cup.
  • Prepare the onion jam. Heat oil in a nonstick saute pan over medium heat. Add onions and cook until caramelized about 20 minutes. Add a little bit of water if the pan becomes too dry. Add flour and stir to coat the onions. Add balsamic vinegar, brown sugar, thyme, and reserved cooking liquid. Bring to a boil, reduce heat to low and simmer for 10 minutes. Season with salt and pepper. Serve with brisket.