Beef Brisket Recipes

Fall-Apart Beer Brisket

Fall-Apart Beer Brisket is a hearty, comfort food meal with rich flavor.

Fall-Apart Beer Brisket

Yield: 6 servings
Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce


  • 2 tablespoons canola oil 30 mL
  • 1 1/2 pounds trimmed beef brisket 750 g
  • Canola oil cooking spray
  • 1 1/2 cups diced onion (about 1 large onion) 375 mL
  • 2 teaspoons minced garlic 10 mL
  • 1 (12 ounce/341 mL) bottle dark stout beer
  • 2 tablespoons cider vinegar 30 mL
  • 1 1/2 teaspoons dried oregano leaves 7 mL
  • 1 teaspoon dried thyme leaves 5 mL
  • 3 tablespoons steak sauce 45 mL
  • 3 tablespoons no-salt-added tomato paste 45 mL
  • 1/2 teaspoon salt 2 mL
  • 6 multigrain bread slices


  1. Heat 1 tablespoon (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side.
  2. Place beef in slow cooker coated with cooking spray.
  3. Heat remaining 1 tablespoon (15 mL) canola oil, cook onions for 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook for 15 seconds.
  4. Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.
  5. Cover and cook on LOW setting for 6 hours.
  6. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand for 15 minutes to absorb flavors.
  7. To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 ounces/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.


Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a "sliced" brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above.


Per serving: Calories 300 Total Fat 10g Saturated Fat 2g Cholesterol 45mg Carbohydrates 18g Fiber 3g Protein 29g Sodium 500mg


Recipe and photo used with permission from: CanolaInfo
Recipe by Nancy Hughes.

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