Steamed Brisket in Guinness®

Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Here is a really yummy way to cook brisket. If desired, marinate brisket with rub several hours before cooking. Serve with prepared horseradish and potatoes.

By JOSIE
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 250 degrees F (120 degrees C).

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  • Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.

  • Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.

  • Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

Cook's Note:

Refrigerate cooked brisket for 8 hours and skim fat that has risen to the top if desired. At this point, you can slice brisket and reheat.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
449.2 calories; 24.6 g protein; 8.9 g carbohydrates; 93.2 mg cholesterol; 936.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Dk Redline
Rating: 5 stars
03/17/2013
Josie this was a very good rub and process to prepare the brisket. I knew going into this I did not want to boil the brisket in a pot of water. The brisket was so tender and juicy there was barely a chance to cut it into slices. Not complaining and neither was anyone else in my family. There are hardly any leftovers from the three of us who eat meat in the house. My brisket was only 3lbs. I baked it in a roasting pan with foil tightly on top of roasting pan and put the roasting pan lid on top of that for 6 hours at 275 F. I know you recomended 250 F and maybe thats why it was just fall apart delicious. The ony things I did differently were minimal. I know everyone has their likes and ideas of what they want to do or have no idea and thats what brings them to this site. So this is what I did different. I used only 3 cups of Guinness Extra Stout and made a 1 cup vegetable broth of which I only used 1/2 cup or so. To that broth I added 1/2 tsp. horseradish (prepared) 3 cloves minced garlic 1 tsp. worcestershire. In the bottom of roaster I put 3 pcs. of celery to keep brisket off bottom onions then brisket on top. Added stout vegetable broth (slowly) over top and put carrots around it. In the city of "Constant Chaos" great food will keep them quiet for a bit... Read More
Helpful
(2)

Most helpful critical review

natashquan
Rating: 1 stars
01/02/2014
Results were inedible. My oven is partially to blame (it was recently repaired and now it runs much hotter than it used to so the roast was overcooked) but even if the roast weren't overdone the spice mixture and flavour imparted by the Guinness were awful. I tried to make some use of the leftovers by cutting it up and masking it with a bunch of other good flavours (I'm usually good at that) but this was unsalvageable. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Dk Redline
Rating: 5 stars
03/17/2013
Josie this was a very good rub and process to prepare the brisket. I knew going into this I did not want to boil the brisket in a pot of water. The brisket was so tender and juicy there was barely a chance to cut it into slices. Not complaining and neither was anyone else in my family. There are hardly any leftovers from the three of us who eat meat in the house. My brisket was only 3lbs. I baked it in a roasting pan with foil tightly on top of roasting pan and put the roasting pan lid on top of that for 6 hours at 275 F. I know you recomended 250 F and maybe thats why it was just fall apart delicious. The ony things I did differently were minimal. I know everyone has their likes and ideas of what they want to do or have no idea and thats what brings them to this site. So this is what I did different. I used only 3 cups of Guinness Extra Stout and made a 1 cup vegetable broth of which I only used 1/2 cup or so. To that broth I added 1/2 tsp. horseradish (prepared) 3 cloves minced garlic 1 tsp. worcestershire. In the bottom of roaster I put 3 pcs. of celery to keep brisket off bottom onions then brisket on top. Added stout vegetable broth (slowly) over top and put carrots around it. In the city of "Constant Chaos" great food will keep them quiet for a bit... Read More
Helpful
(2)
Dk Redline
Rating: 5 stars
03/17/2013
Josie this was a very good rub and process to prepare the brisket. I knew going into this I did not want to boil the brisket in a pot of water. The brisket was so tender and juicy there was barely a chance to cut it into slices. Not complaining and neither was anyone else in my family. There are hardly any leftovers from the three of us who eat meat in the house. My brisket was only 3lbs. I baked it in a roasting pan with foil tightly on top of roasting pan and put the roasting pan lid on top of that for 6 hours at 275 F. I know you recomended 250 F and maybe thats why it was just fall apart delicious. The ony things I did differently were minimal. I know everyone has their likes and ideas of what they want to do or have no idea and thats what brings them to this site. So this is what I did different. I used only 3 cups of Guinness Extra Stout and made a 1 cup vegetable broth of which I only used 1/2 cup or so. To that broth I added 1/2 tsp. horseradish (prepared) 3 cloves minced garlic 1 tsp. worcestershire. In the bottom of roaster I put 3 pcs. of celery to keep brisket off bottom onions then brisket on top. Added stout vegetable broth (slowly) over top and put carrots around it. In the city of "Constant Chaos" great food will keep them quiet for a bit... Read More
Helpful
(2)
TreeHuggerinAB
Rating: 4 stars
11/10/2013
This recipe turned out really well. I followed everything except I used fresh garlic and onions instead of the powders for the rub. My only complaint is that the final drippings were quite bitter because of the Guinness and did not make a good gravy. I didn't like wasting all that beautiful flavour. Next time I will reduce the Guinness and maybe add more water or beef broth. Read More
Helpful
(1)
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natashquan
Rating: 1 stars
01/01/2014
Results were inedible. My oven is partially to blame (it was recently repaired and now it runs much hotter than it used to so the roast was overcooked) but even if the roast weren't overdone the spice mixture and flavour imparted by the Guinness were awful. I tried to make some use of the leftovers by cutting it up and masking it with a bunch of other good flavours (I'm usually good at that) but this was unsalvageable. Read More
Soup Loving Nicole
Rating: 4 stars
03/13/2018
Made exactly as written and this turned out very good. The only disappointment I had was in the texture. Don't get me wrong it was super tender but I like it with a little more texture where you can slice it. This turns out more like a stringy roast beef. I did let it rest for an hour after it cooked so I'm hoping the leftovers firmed up in the fridge overnight. Regardless this was super tasty and got a nice bark on it. Read More
MOEANDSUE
Rating: 5 stars
04/28/2013
Wow! I'm not opposed to tinkering with a recipe but this sounded so good that I didn't change a thing. I applied the rub to the brisket and let it sit covered in the fridge overnight. We had guests over for dinner and everyone raved about it. Thanks for a great recipe Josie. Read More
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Peggy
Rating: 5 stars
12/26/2018
Outstanding! I followed the directions and it was quite the hit for Christmas Eve dinner. Thanks! Read More
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