- Rachael Ray - https://www.rachaelray.com -

Two-Beer Beef Brisket

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


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


Bring brisket to room temperature and season generously with salt and pepper. Combine the pimentón, cumin and oregano in a bowl [1] then rub into brisket.  

Preheat oven to 300°F.  

Heat a large Dutch oven [2] over medium-high heat with 2 tablespoons oil, 2 turns of the pan [2]. Add 1 brisket and brown on each side; remove. Add another turn of the pan [2] of oil, brown the second brisket and remove.  

Add bay, onions, celery, carrots, garlic, salt and pepper to the pot then partially cover and cook 5 minutes to soften. Add beers and reduce by half, about 1 minute. Add stock and both briskets, cover tightly and transfer to oven. Roast 3-3 1/2 hours until very tender.  

Remove brisket and shred meat. Give the vegetable sauce a good whisk [3] then add brisket and serve.