Two Beer Beef Brisket


  • 2 beef briskets, well trimmed, about 4 pounds each
  • Kosher salt and black pepper
  • 2 teaspoons pimenton (smoked sweet paprika)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 3 tablespoons olive or vegetable oil
  • 2 bay leaves
  • 3 onions, chopped
  • 4 ribs celery, chopped
  • 4 carrots, chopped
  • 4 cloves garlic, crushed
  • 2 cans or bottles lager beer (light in color and flavor)
  • 2 cups beef stock


Bring brisket to room temperature and season generously with salt and pepper. Combine the pimenton, cumin and oregano and rub into brisket all over.

Preheat oven to 300 degrees.

Heat a large Dutch oven pot over medium high heat. Add 2 tablespoons oil (2 turns of the pan) and brown one brisket 3-4 minutes on each side. Remove from the pot. Add another tablespoon of oil and brown the second brisket on both sides. Remove from the pot.

Add bay, onions, celery, carrots, garlic, salt and pepper and partially cover. Cook for 5 minutes to soften. Add 2 cans of beer and let reduce by half, about 1 minute. Add the stock. Add briskets back to the pot, cover tightly, and roast about 3 to 3 ½ hours, or until very tender. Remove the brisket. Place it on a platter or baking sheet and let cool slightly.

When cool enough to handle, shred the meat with two forks or your hands and set aside. Whisk the vegetable sauce left in the pot, then add the shredded brisket back to the pot with the vegetable sauce to serve.

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