Grass-fed Beef Recipe

Sliced Brisket

Beer Braised Brisket


4.75-pound beef brisket
1 tablespoon olive oil
2 medium onions, thinly sliced
1 dark beer or stout, we like Guinness
2 cloves garlic, minced
1 to 2 tablespoons prepared horseradish

Prep & Cook:
3 1/4 - 3 3/4 hrs


Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings.

Add onions to Dutch oven; cook and stir 3 minutes or until crisp-tender. Return brisket to Dutch oven place on a rack about 1 inch above the bottom. Add broth or beer; bring to a boil. Reduce heat; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender. Remove brisket; keep warm.

Cook cooking liquid over medium-high heat 5 minutes or until reduced by half. Stir in horseradish.

Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with sauce.