Beer-Braised Brisket Vegetables (Printable)
Brisket and root vegetables simmered in rich beer for a comforting main dish ideal for family dinners.
# What You'll Need:
→ Meats
01 - 1 beef brisket, 4 lb, trimmed
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 2 parsnips, peeled and cut into chunks
04 - 2 medium yellow onions, sliced
05 - 3 celery stalks, cut into chunks
06 - 4 small potatoes, quartered
07 - 6 garlic cloves, smashed
→ Braising Liquid
08 - 1 bottle dark beer, 12 fl oz
09 - 2 cups beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
→ Spices & Seasonings
12 - 2 teaspoons kosher salt
13 - 1 teaspoon black pepper
14 - 2 teaspoons smoked paprika
15 - 2 bay leaves
16 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
→ For Searing
17 - 2 tablespoons vegetable oil
# How to Make It:
01 - Set oven to 325°F and allow to fully preheat.
02 - Pat brisket dry. Season all sides generously with kosher salt, black pepper, and smoked paprika.
03 - Heat vegetable oil in a large Dutch oven over medium-high. Sear brisket until deeply browned on each side, about 3 to 4 minutes per side. Transfer to plate.
04 - Add onions, carrots, parsnips, celery, and garlic to the Dutch oven. Sauté for 5 to 7 minutes, stirring occasionally, until lightly golden.
05 - Stir tomato paste into the vegetables and cook for 1 minute. Pour in dark beer, scraping browned bits from the bottom. Add beef broth, Worcestershire sauce, bay leaves, and thyme.
06 - Place brisket back into the Dutch oven, fat side up. Arrange potatoes around the brisket. Bring liquid to a gentle simmer.
07 - Cover with lid and transfer to preheated oven. Braise for 3 to 3½ hours, until brisket is fork-tender.
08 - Carefully transfer brisket to cutting board. Allow to rest 10 minutes. Slice across the grain.
09 - Skim excess fat from braising liquid and discard bay leaves. Return sliced brisket to pot; spoon vegetables and sauce over to serve.
# Expert Hacks:
01 -
- Uses affordable, easy-to-find ingredients
- Minimal prep then let the oven do the work
- Feeds a crowd with hearty portions
- Adaptable for gluten-free diets with beer swap
- Make-ahead friendly and even tastier the next day
02 -
- Packed with protein thanks to brisket and root veggies
- Braising with beer creates unmatched depth of flavor
- Perfect for prepping ahead and freezes beautifully
03 -
- Use the heaviest Dutch oven you own for steady even heat
- Marinate brisket overnight for maximum flavor if time allows
- Slice brisket only after its rest period and always against the grain