This brisket will literally fall apart in your mouth. The recipe was given to me by my Jewish friend. We made it for a work potluck and it was a hit.

Recipe Summary

prep:
15 mins
cook:
4 hrs 5 mins
additional:
8 hrs 30 mins
total:
12 hrs 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside.

  • Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.

  • Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid.

  • Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.

  • Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight.

  • The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.

  • Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices.

  • Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.

Nutrition Facts

394 calories; protein 22.1g; carbohydrates 11.3g; fat 26.6g; cholesterol 77.9mg; sodium 1049.9mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2012
Yumm! Thanks for the great recipe! This was incredibly easy to prepare and although it was time consuming the end result was worth it. I only used a 3 and 1/2 pound brisket so I used one can less of both beer and beef broth. I will definitely make this again. Read More
(21)

Most helpful critical review

Rating: 2 stars
02/18/2015
The house smelled heavenly at first but as the aroma got stronger I decided to uncover and check the pan. Good thing because every bit of the juices had evaporated and burned to the bottom of the pan along with the sliced onions and those from the soup. I would try this again but cook it properly--at a low temperature. Read More
(2)
19 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/24/2012
Yumm! Thanks for the great recipe! This was incredibly easy to prepare and although it was time consuming the end result was worth it. I only used a 3 and 1/2 pound brisket so I used one can less of both beer and beef broth. I will definitely make this again. Read More
(21)
Rating: 5 stars
12/09/2012
I'm 71 years old have eaten brisket all of my life but never anything as incredible as this recipe. Marvelous taste fork tender truly the ONLY recipe I'll use for brisket from now on. Read More
(10)
Rating: 5 stars
12/17/2012
Did this in slow cooker for 8 hours with 2 cans soup 2 cans broth and 2 bottles beer. Melts in your mouth!!! Read More
(9)
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Rating: 5 stars
03/30/2015
This was really good all enjoyed it it does not taste like beer and the kids appreciated that. I pan seared the brisket and the onions and then transferred to crock pot. Cooked 4 hours on high and 4 hours on low thereby eliminating the in and out of the oven an refrigerator. I don not believe this changed the flavor or texture which were terrific. Read More
(4)
Rating: 2 stars
02/18/2015
The house smelled heavenly at first but as the aroma got stronger I decided to uncover and check the pan. Good thing because every bit of the juices had evaporated and burned to the bottom of the pan along with the sliced onions and those from the soup. I would try this again but cook it properly--at a low temperature. Read More
(2)
Rating: 5 stars
08/20/2020
It was amazing. I used my Footie Pressure Cooker for 1.5 minutes and 1 cup of beer instate of water. I had it over nite with the garnishes and a little olive oil too. Lots of garlic comin, smoked paprika Read More
(1)
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Rating: 1 stars
12/04/2018
Made a very hard brisket that was tough to cut and chew. Followed the recipe exactly. Oh well... Read More
Rating: 5 stars
12/22/2020
Fanfreakintastic! Flavor was awesome, was tender without being dry, the magic combo. Even worked out well without refrigeration overnight, since it was a last minute brisket, oops. I will definitely do the whole recipie again. Had to make some “whats in the fridge” substitutions, room for flexibility. Thank you for a great recipie, it’s a keeper! Read More
Rating: 5 stars
01/11/2017
I uploaded a picture just after the searing phase. I put it in the oven and left it alone for the full cooking time. Because I was serving it that evening I did not chill overnight as directed. After resting for about 15 minutes it sliced perfectly and the sauce was heavenly. Served with latkes and cauliflower Pollinaise. Fantastic! Read More
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