Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.

Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.

  • Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Nutrition Facts

520 calories; protein 23.7g 47% DV; carbohydrates 32.1g 10% DV; fat 31g 48% DV; cholesterol 92.1mg 31% DV; sodium 142.2mg 6% DV. Full Nutrition

Reviews (369)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2007
SO EASY, TENDER and great flavor. A new family favorite. I followed recipe but instead of sliced onions, I added one packet of Lipton's Onion Soup mix instead. NOTE: I had a 7 1/2 lb brisket, so I cut in half and put each half in a separate aluminum pan (for easy cleanup), then I mixed 2 separate batches. The first I cooked in the oven as stated, the other in a slow cooker. The oven MAKES all the difference!! The oven-cooked brisket flaked easily and absorbed all the flavor>>YUM, the slow cooker brisket had great flavor, but texture-wise was that tough-hard-to chew texture..we will stick with the oven as the recipe states..A KEEPER! Thanks! I served w/mashed potatoes, gravy & peas. Everyone from 3 yr old up to teenagers and Papa-LOVED it! Thanks! Read More
(551)

Most helpful critical review

Rating: 3 stars
10/29/2006
I agree with other reviewers that this recipe was a bit too sweet; I am going to reduce the brown sugar next time and also cook at a lower temperature, as it also came out dry. But despite this, it was still quite good! It tasted even better the next day. Read More
(42)
435 Ratings
  • 5 star values: 328
  • 4 star values: 77
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
05/03/2007
SO EASY, TENDER and great flavor. A new family favorite. I followed recipe but instead of sliced onions, I added one packet of Lipton's Onion Soup mix instead. NOTE: I had a 7 1/2 lb brisket, so I cut in half and put each half in a separate aluminum pan (for easy cleanup), then I mixed 2 separate batches. The first I cooked in the oven as stated, the other in a slow cooker. The oven MAKES all the difference!! The oven-cooked brisket flaked easily and absorbed all the flavor>>YUM, the slow cooker brisket had great flavor, but texture-wise was that tough-hard-to chew texture..we will stick with the oven as the recipe states..A KEEPER! Thanks! I served w/mashed potatoes, gravy & peas. Everyone from 3 yr old up to teenagers and Papa-LOVED it! Thanks! Read More
(551)
Rating: 5 stars
01/13/2004
I've been making brisket this way for as long as I can remember. I use a half cup of the brown sugar. It doesn't need anymore than that and add a little granulated garlic. It's easy to get everyone to the table when this is being served. It can also be made in the crock pot. Read More
(308)
Rating: 5 stars
01/05/2007
Superb! I finally have a brisket recipe that produces a tender meat. Before this I could never understand why people enjoyed brisket. I used Heinekin beer, Heinz chili sauce and dark brown sugar. Followed the directions to the letter- loved the smell in the house all afternoon. Hubby even liked this and is not generally fond of brisket/pot roast meals.I served this with the roasted red potatoes on this site and the orange glazed carrots also on this site. Read More
(245)
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Rating: 4 stars
09/29/2010
I have made this 3 times each time changing the recipe just a little. Tonight I think I got it perfect. I used Jack Daniels BBQ sauce in place of the chili sauce and 1/4 cup honey in place of the Brown sugar, then added 1 can of rotel. Beer and onions as stated in recipe. My husband said it is the best brisket he has ever tasted. Read More
(151)
Rating: 5 stars
02/27/2005
I have made this brisket a half dozen times by now and it only gets better! Because we have a big family, I usually use a larger brisket and adjust the other ingredients accordingly, but it always comes out perfectly! You always want to put it in a large piece of foil or cover it tightly with foil. It isn't nearly as tender if you use a pan with a lid. Read More
(126)
Rating: 5 stars
05/11/2008
Living in Texas, you have GOT to know how to cook a brisket! Until now, I could never get it right, always too tough to eat. This is a GREAT recipe that solved my problem with tough brisket! My mistake the first time was not to trim off the fat from my brisket....it made the sauce pretty much inedible but the meat was still wonderful! The second go round I did not repeat my mistake, and WOW! Tender meat, great tasting sauce, easy to make, and good enough to serve to any native Texan! Thanks for the recipe, I will make again and again (and impress all my Texas friends)! Read More
(113)
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Rating: 5 stars
01/06/2004
This recipe definitely lives up to its name - the preparation was almost to easy! The chili sauce gives a wonderful flavor and the beer tenderizes the meat to perfection. I prepared this meal in the morning and let it marinade throughout the day. I will be making this again! Thanks, PMARRIE for the recipe. Read More
(67)
Rating: 4 stars
03/02/2008
This was my first time ever cooking brisket. I made this last night and this was easy pretty quick and YUMMY. I only used 3/4 the bottle of chilie sauce and 1/2 cup of packed brown sugar. I used most of the bottle of beer, I only left one gulp left! ;) I read all of the tips that were provided by others and I followed all of the cooking directions. After it was all said and done, one thing that I found very helpful was to add a bit of liquid smoke to the extra sauce. I then poured out most of the sauce into a plastic container and kept it for later.... I ended up using it for left over brisket tonight and made some KILLER BBQ Brisket sandwiches on Kaiser rolls with Baked seasoned freanch fries (found on this site...Yum Yum BTW). I cut the rolls open and drizzeled the extra sauce on the insides and toasted them a bit to make them firm. When done, I added a bit of dijon mustard on one side. All I can say is WOW..... I get better and better at cooking every day... ;) Read More
(58)
Rating: 5 stars
09/15/2013
I made a few changes that were recommended by previous reviewers and I can't believe how great this turned out. It smelled like heaven while it was cooking and the taste didn't disappoint. It was super-tender. The changes I made were: instead of sliced onion I mixed in a packet of dry onion and mushroom soup mix with the beer sauce. I used one room-temperature bottle of Sam Adams agave beer but I think any Sam Adams-type beer would work well. I used 1/2C brown sugar instead of the 3/4 C in the recipe. Finally, after I covered the dish with foil, I let it marinate on the counter for about 20 minutes before I put in in the oven, just to give the acidity in the sauce a chance to start working on the meat. LOVED this and I will be making this recipe all winter. :-) Read More
(48)
Rating: 3 stars
10/29/2006
I agree with other reviewers that this recipe was a bit too sweet; I am going to reduce the brown sugar next time and also cook at a lower temperature, as it also came out dry. But despite this, it was still quite good! It tasted even better the next day. Read More
(42)