• Beer Brisket

    If you aren’t already a member of our Facebook community, then you are truly missing out.  Not only are you missing a great opportunity to ask a whole panel of people whatever cooking questions you might have, getting quick information on cool websites and cheap gear, but you are also missing the funny stories.  This recipe and awesome story comes from Shauna from our Facebook community. Her story is so endearing verbatim (and had me tearing up with laughter,) I have to quote her.

    (Shauna’s description of her post…)

    One of my favorite meals growing up was my mom’s beer brisket. She used to make this about once a year and served it with homemade macaroni and cheese and green beans fresh from her garden. I finally got her to share her recipe with me.  I’m not sure where she got it from…for all I know she found it on the back of a can of soup. Haha! Tonight I am going to attempt to duplicate this meal and I’m hoping the only difference is the green beans won’t come from my garden.

    (The Facebook comments circled around being a “work in progress” with cooking skills…Shauna continues…)

    Sometimes we sit down for dinner and I’m down right ashamed of what I am feeding my family, but we usually get a good laugh out of most of my experiments…..though there was a time when I was pregnant that ended in tears. I was such a mess and accidentally put a pot holder under a pizza….don’t ask….I was so upset when my husband said it tasted like a pot holder. I yelled at him and told him it did not! Just eat it!!! Mind you it wasn’t a new clean pot holder, it was an old dirty one with rubber on one side. Poor guy.

    Thank you so much for sharing your family recipe and wonderful story, Shauna.  You remind us how much of a “work in progress” we all are in all aspects of life and how laughter really is the best way to handle our never-ending blunders.

    Beer Brisket


    • 3 onions, sliced
    • 12 oz beer
    • 1 tbsp brown sugar
    • 2 tsp beef granules
    • 4 whole peppercorns
    • 1 clove garlic, minced
    • 1 bay leaf
    • ¼ tsp thyme
    • ¼ cup flour


    1. Trim excess fat from the brisket and place in a 13 x 9 pan. Cover with onion and sprinkle lightly with salt.
    2. Reserve 1/3 cup beer, combine remaining beer and next 6 ingredients. Pour over meat. Cover with foil. Bake at 350 for 3 to 3 ½ hours.
    3. Remove to platter and keep warm.
    4. Combine reserved beer and flour adding brisket juices and pour into a sauce pan. Cook and stir until thick and bubbly. Continue cooking for 1 to 2 more minutes.

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