This post has been a long time in coming. And not just because it’s taken me a while to write it. But because it’s taken me a while to learn it. Like many home cooks, when it came to meat preparation, I was stumped. I didn’t understand the different cuts of meat or how to prepare them. After lots of reading, and a hands-on butchery class at The Center for Kosher Culinary Arts, I feel like I’m finally beginning to understand where my meat comes from and how to cook it. With the holidays upon us, I thought I should share some of that invaluable information with all of you!
So, without further adieu, I give you my Guide to Kosher Meat: Cuts & Cooking Methods!
In my guide, I speak about the different cuts of meat and where they come from on the animal. In a nutshell, tough cuts of meat requires slow, moist heat cooking to help break down the connective tissue and tenderize the meat. Braising, a combination cooking method involving dry and moist heat cooking, is a popular method used.
This deliciously tender brisket is braised with caramelized onions and beer, resulting in a mouthwatering gravy. First cut of brisket will yield a drier, less flavorful dish, while 2nd cut will yield a more tender flavorful meat. If you choose to use 2nd cut of brisket, don’t remove the excess fat until it’s done cooking. As the fat breaks down, it adds moisture and flavor to the meat, so if you want to remove it, it’s best to do so by refrigerating the meat after cooking and removing the congealed fat after it solidifies. In addition, cutting the brisket when it’s cold, minimizes it’s propensity for shredding.
Keep in mind, that since braising is the best method for cooking tough cuts of meat, you can use any tough cut in this recipe such as the French Roast, Chuck Roast, Shoulder Roast, or Deckle.
Beer-Braised Brisket 3 lbs. brisket (or any tough cut that requires braising) Method: Season your brisket with salt and pepper and sear in an oven-safe pot over high heat on all sides. Set the meat aside. Add some oil to the pan and saute onions, picking up the little bits from the bottom of the pan as it cooks. Add brown sugar, salt and pepper and cook over medium-high heat until onions are golden, sticky and caramelized (about 25 minutes). Deglaze the pan with a bottle of beer. Add vinegar and brisket to the pot, cover tightly and bake at 325 degrees for 2 hours. Turn the brisket over and cook until fork-tender, 30 minutes-1 hour (or longer, use a fork to check tenderness). Once cooled, remove the brisket from the pot and slice thinly against the grain. Serve with onion gravy. TIP: If the gravy needs thickening, let it cook uncovered over high heat until it reduces to desired consistency. Adjust seasoning, if needed. VARIATION: for more flavor, you may add some fresh rosemary, thyme or dried bay leaves. NOTE: For a larger brisket, cook for an additional 30 minutes – 1 hour per lb, until fork tender. Add additional beer, if necessary, so that 1/3rd of the meat is covered in liquid.
salt and pepper, to taste
2 Spanish onions, peeled and thinly sliced
1/3 cup dark brown sugar
1 12oz. bottle beer, ale preferred
2 tbsp apple cider vinegar
3 lbs. brisket (or any tough cut that requires braising)
Season your brisket with salt and pepper and sear in an oven-safe pot over high heat on all sides. Set the meat aside. Add some oil to the pan and saute onions, picking up the little bits from the bottom of the pan as it cooks. Add brown sugar, salt and pepper and cook over medium-high heat until onions are golden, sticky and caramelized (about 25 minutes). Deglaze the pan with a bottle of beer. Add vinegar and brisket to the pot, cover tightly and bake at 325 degrees for 2 hours. Turn the brisket over and cook until fork-tender, 30 minutes-1 hour (or longer, use a fork to check tenderness).
Once cooled, remove the brisket from the pot and slice thinly against the grain. Serve with onion gravy.
TIP: If the gravy needs thickening, let it cook uncovered over high heat until it reduces to desired consistency. Adjust seasoning, if needed.
VARIATION: for more flavor, you may add some fresh rosemary, thyme or dried bay leaves.
NOTE: For a larger brisket, cook for an additional 30 minutes – 1 hour per lb, until fork tender. Add additional beer, if necessary, so that 1/3rd of the meat is covered in liquid.
99 thoughts on “Beer Braised Brisket with Onion Gravy”
We beer a lot in chicken recipes, but never tried it with brisket. Must put on the list of recipes to try.
I am definitely making that gravy soon!
that caramelized onion gravy looks incredible. and as usual, your photos are beautiful!
Always looking for new brisket recipes. Those onions look amazing!
yep, a delicious classic.
Made this last week. Its super tasty and delicious!!!
Thanks Estie! I love hearing how my recipes turned out!
Carmelizd onion in gravy form is my definitely of foodie heaven. What a beautiful recipe!
Love the caramelized onions, such a great touch.
This a dish DH would love – he loves caramelized onions!
Chanie, I want to use this recipe for Sukkot. I got a 3 lb, grass fed French Roast that’s not very fatty. ANy thoughts on if that will change the cooking method or outcome? Thanks!!
You’ll have to braise it so this recipe will work just fine. Cook until fork tender. Enjoy and Chag Sameach!
How would braisin differ from the recipe? I seem to have done it wrong the last time and dried out the meat :(
I’m so sorry I’m having a hard time understanding your question.
I have a 5.5 lb brisket that I’m doing like this. But I don’t have a pot that can go in my oven. Can I just transfer it all to a different dish to put it in the oven?
It’s not a problem. Transfer to a large pan and cover tightly.
Sent this to a bunch of my friends who made it for chag. They couldn’t stop raving about it! Next is my turn to make it!
That’s awesome! Thanks for sharing!
this is a perfect holiday dish, looks gorgeous!
Loved how simple this was, but I would completely leave out the sugar next time – it was WAY too sweet for my family. Carmelized onions on their own + oktoberfest beer would be fantastic.
After making this again, I found it too sweet as well and have adapted the recipe accordingly.
How did you adapt the recipe? How much sugar did you use?
Hi Robin, the recipe you see posted is the adapted version.
Just wanted to let you know I made this last week, and everyone loved it! Lots of compliments and no leftovers :) Thank you so much!
I’m so happy to hear that Chaya! Thanks for sharing!
Just made this and keep nibbling on the edges. So soft and moist! Hope it lasts until shabbos!
Quick question… I just made this recipe.. But think I might have done something wrong… When you write deglaze the pan… Does that mean I was supposed to take out the carmalized onions and just cook the meat with the beer and vinegar? Hope I didn’t mess up!
Not at all – you just pour the beer right onto the onions and use a spatula to scrape any bits of meat or onions that are stuck to the bottom of the pan.
Thanks for the response:) glad to hear I did it right!!looks delish!!!!
Will this taste good without the sugar? I”m having a guest who doesn’t eat sugar. If not, any other recommendations?
Can you use any sweetener at all? Maybe some honey?
No sweetener, not even artificial.
I’ve never tried it without any sweetener but caramelized onions are sweet on their own. I can imagine it would still be good but I can’t vouch for it because I haven’t tried it. Good luck!
Also, if you’re not using sweetener, omit the vinegar.
Thanks! Shana Tova! I’ll let you know how it turns out.
How many onions? Ingredient list says one, text of recipe says two.
Sorry about that. It should say 2 onions.
i would like to make this. will it be ok for my first cut brisket? i dont want it to be too tough. also, will the meat have a bear taste to it? i need it for my children and adults
Hi Suri. It doesn’t taste like beer so you definitely don’t have to worry about that. 2nd cut brisket is always better but first still works.
thank so much! last question, is it ok for a pregnant woman to eat this roast?
is the beer cooked down?
I don’t think it’s an issue. Most of the alcohol cooks out during cooking.
Can i do this all the oven?
What do you mean by all this?
I have made this a few times and the gravy doesn’t come out looking dark and thick like yours. Its comes out more light and thin. I have put the fire on high to let the sauce thicken but it doesn’t. What am I possibly doing wrong? Also I use regular onions not Spanish. Does that matter?
Hi Miriam, maybe you are not sauteing the onions for long enough, that is when they get their really dark color.
How could a brisket come out good if it’s cooked at a temperature above 250 degrees. Brisket, however prepared, must be in an oven set at a temperature between 215 to 250 and cooked untill it reaches an internal temperature of 190 – 205 (it will usually take between 1 to 2 hours per pound)
Hi Serokipa, I know many people only cook brisket low and slow but this recipe results in a tender brisket and many of my readers have told me it’s their favorite!
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Can this be frozen, or made a few days in advance? If so, how should it be warmed up?
Yes, definitely. Brisket is actually easier to slice the next day, and won’t shred as much if sliced when cold. You can freeze or refrigerate it, slice, and warm in the sauce.
Can I omit vinegar?
The vinegar helps to tenderize the meat and to balance out the sweetness, but it can be left out.
If I don’t have apple cider vinegar is there anything else I can use?
You can try using red wine vinegar.
Is chuck eye roast a “tough” meat?
I find it to be quite tender, but make sure it’s not grassfed because grassfed chuck eye is very lean and comes out tough and dry.
roast came out amazing!!! how do I warm it up so that the slices of meat don’t turn black?
I’ve never heard of meat turning black when you warm it up….just warm in the gravy or add a bit of water or stock to the pot with the slices when reheating.
This was the best brisket I’ve ever had! And so easy to make.
SO happy to hear that Danielle!
This recipe looks delicious (and simple). I know the vinegar helps tenderize the meat — is rice vinegar ok to use? Will it still do the trick? Thanks.
It wouldn’t be my first pick but I guess you can use it. Do you have any other vinegars at home? Red wine or even balsamic would work better with the flavors.
Perfect. Thanks so much! Cant wait to make it.
Also, to add on to my last comment. If rice vinegar wont work, can I use regular vinegar?
Hi. You mentioned that 1st cut will be less flavorful and drier. Is there anything to do to make it softer and taste good? I wish I read your blog before buying the meat!
I would suggest not overcooking it, cook until just tender and you can cover it with a few slices of kosher beef bacon to help keep it moist.
whats 1st cut, 2nd cut?
Brisket is sold in two separate cuts, first cut being more lean (cuts nicely) and 2nd being more fatty (perfect for pulling).
hi, which other meat can I use for this recipe, would a deckle roast work?
I think deckle would work, yes.
I love this recipe- it’s no fail… I have never made brisket successfully until I started using this recipe.
Yay!! So happy to hear!
Could I use a slow cooker for this? At what temperature / for how long?
I’m fairly certain it would work but it will probably be very liquidy and not very saucy. I would cook it on low until it’s fork-tender, probably 6-8 hours or so.
This is a dumb question–is the onion gravy a diff recipe, or is it whatever is left over in the pot after you cook the meat?
Whatever’s left in the pot.
Do you think it would be ok to use this recipe for a minute roast?
yes, but you don’t need to bake it as long as the brisket. Also, just so you know, minute roast has a thick sinew down the middle that doesn’t break down during cooking.
I made this and somehow the gravy came out very sour and almost bitter tasting…any idea what I might have done wrong? :(
Hmmm, do you remember what kind of beer you used?
I want to try to make this brisket for Rosh Hashana. Can I add carrots to this recipe? I have like 4 family members who love the carrots I serve every year but truth be told I just throw them in the pot with my brisket and call it a day. Can I still do that with this recipe?
Hi, I don’t see why not!
Hi! If I don’t have an oven proof pot can I sear the meat on the stove and then cook it tightly in a 9×13?
Hi, yes, totally!
Can you please indicate how many this serves? I noticed that a number of your recipes-as tempting as they sound-fail to mention this (important) information. Thank you!
about 6-8 people.
Hi which beer do you recommend? Brand wise. I don’t know beer and I saw a comment that the brisket was t sweet because if a wrong kind of beer?
Hi, I’m not a fan of cloyingly sweet meat. I like to use Blue Moon.
Do I remove the onion gravy while the meat cooks? and just server over the meat?
No, it should cook in the sauce the whole time.
I would like to use this recipe for Pesach. Can I deglaze with redwine instead of beer?
sure! that works
Hi can use this recipe for a pickled corned beef
Not really, I usually simmer corned beef or bake it low and slow with water in the oven on it’s own, and then slice and add to a sauce.
Hi! How much water do u add ? Do u add anything to the water? What temp and for how long would u bake ?
I’ve never done in the oven, I usually simmer in a pot with plenty of water for 2-3 hours depending on how large the roast is, but until fork tender.
I want to make this recipe for Purim but don’t have acsses to yoshon beer. Are there any alternatives I could use?
I’m sorry I’m just seeing this. I never even knew that beer has to be yoshon!