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.
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.
Did this in slow cooker for 8 hours with 2 cans soup 2 cans broth and 2 bottles beer. Melts in your mouth!!!
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.
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.
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
Made a very hard brisket that was tough to cut and chew. Followed the recipe exactly. Oh well...
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!
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!
