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How do I love Brisket? Let me count the ways….



As many of you know, each week I chat with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio about Bible food & herbs. Today we talked about beer. Did you know that a type of beer was made and enjoyed thousands of years before Christ was born?  

Well, lucky for us today beer is not only a beverage to be enjoyed, but an important ingredient in many foods. Like this beef brisket. My newest fave and a super entree for Passover. Check out all the brisket recipes on my site and I know you’ll fall in love with more than one.


Make a day ahead and reheat. Yummy served with mashed potatoes.

1 (3 pound) beef brisket, trimmed of most, but not all, fat

1 large onion or 2 medium onions, thinly sliced

Salt and pepper to taste

1 bottle or can beer – whatever you like

1 bottle chili sauce (not seafood sauce!)

1/4 teaspoon or so ground cloves (optional but good)

3/4 cup packed dark brown sugar (you can use 1/2 cup if you like, and if all you have is light brown sugar, go for it)


Preheat the oven to 325 degrees.

Season the brisket on all sides with salt and pepper, and place in a Dutch oven (I use my Le Creuset round oven since it seals in heat and moisture, and the enameled cast iron quality allows the meat to roast slowly and evenly) or a baking dish.

Cover with a layer of sliced onions.

Whisk together beer, chili sauce, cloves and brown sugar. Pour over roast. If using a baking dish, cover tightly with aluminum foil. (This is really important if you use a baking dish. Make a double layer of foil to keep heat in).

Bake for 3 hours or so.

Remove lid or foil, and roast for 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.

Brisket with sauce/gravy spooned over

Brisket with sauce/gravy spooned over


(I like to put the whole brisket in the frig overnight, then remove congealed fat from the surface, take the meat out, slice across/against the grain. Otherwise it will be stringy if you slice with the way the grain runs. Then return it to the sauce before reheating. That way it’s easy to serve).


Tip: if roast is 4-5 pounds I usually double the gravy ingredients).



Permanent link to this article: http://abouteating.com/how-do-i-love-brisket-let-me-count-the-ways/


  1. Pam daffin

    I made your hall of fame brisket and I don’t know what type of chili sauce?? Hot? Sweet? And what brand? Thanks

    1. Rita Heikenfeld

      Hi, Pam,
      Any brand of chili sauce (not seafood sauce, bbq sauce or catsup) will do. I especially like Bennett’s. Does that help?

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