My succulent beef brisket is slow braised with beer and lots of onions until deliciously tender. Served with an accompaniment of creamy horseradish sauce, this brisket is scrumptious sliced up and served on its own or prepared as a juicy sandwich!
Beef Brisket with Horseradish Sauce, a Perfectly Delicious Match
Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven…
Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.
My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket’s perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.
However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you’re hungry for a bit of slow braised comfort food that’s hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!
How To Make Beef Brisket Braised in Beer
Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.
This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.
I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.
Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.
Here’s a glance at my beef brisket recipe: (or just jump to the full recipe…)
- To begin, I sear off my beef brisket to create a bit of delicious crust on the outside, then remove it from my braising pan.
- I add in my aromatics, the onions and seasoning, followed by some garlic, and sauté for a few minutes before adding in my lager beer and some beef stock/broth.
- The beef brisket is nestled back into the pan, brought to a simmer, then covered and placed into a 325° oven to braise for roughly 3 1/2 hours, or until tender.
- While the brisket cooks, I prepare my easy homemade horseradish sauce by whisking all of the ingredients together in a bowl, and set aside.
- Once the brisket is tender, I remove it from the oven and allow it to sit for 30 minutes in the pan before slicing and serving as desired.
Beef Brisket with Creamy Horseradish Sauce
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 638 calories (with 2 tablespoons horseradish sauce)
Prep Time: 20 minutes
Cook time: 3 1/2 hours
Total time: 3 hours, 50 minutes
Beef Brisket Ingredients:
- 2 1/4 to 2 1/2 pound beef brisket
- Black pepper
- Avocado or olive oil
- 2 large onions, halved and sliced into semi-circles
- 2 teaspoons Italian seasoning
- 2 cloves garlic, pressed through garlic press
- 1 (12 fluid ounce) bottle lager
- 2 cups beef stock or broth, warm
Creamy Horseradish Sauce Ingredients:
- 1/4 cup plus 2 teaspoons cream horseradish (in a jar)
- 1/4 cup plus 2 teaspoons sour cream
- Pinch or two salt
- Twist of cracked black pepper
- Preheat the oven to 325°.
- Season the brisket well with salt (about 2 ½ – 3 teaspoons worth) and black pepper.
- Place a large braising pan or Dutch oven over medium-high to high heat, and drizzle in about 4 tablespoons of the oil; once the oil is hot, add the brisket in and sear for about 4 minutes on each side; remove from pan and set aside.
- Reduce the heat under the pan to medium-low, and add in the onions; add in the Italian seasoning, plus a sprinkle of salt and pepper, and saute them for about 6 minutes, scraping up the brown bits on the bottom of the pan.
- Add in the garlic, and once that is aromatic, add in the lager and the beef stock or broth, and stir; nestle the brisket into the liquid and onions, bring to the boil, cover, and place into the oven to slowly braise for about 3 ½ hours, or until very fork tender. (My brisket was just shy of 2 ½ lbs, and I braised it for 3 ½ hours.)
- To prepare the creamy horseradish sauce, mix all of the ingredients together in a bowl until well-combined; set aside to use immediately, or keep in the fridge covered.
- When the brisket is tender, remove the pan from the oven and allow the brisket cool for at least 30 minutes (you can also make this ahead and allow the brisket to completely cool in its braising liquid, and then slice it up the next day for extra flavor, and gently reheat).
- Slice the meat very thinly with a sharp knife, against the grain; place back into the pan into the sauce, or place onto a platter.
- If preparing sandwiches, strain the onions from the cooking liquid, and reserve both the onions and the liquid; add slices of brisket onto a toasted bun, spoon some of the onions on top of the sliced meat, top with creamy horseradish, and serve with the strained juices on the side for dipping.
Tips & Tidbits for my Beef Brisket with Creamy Horseradish Sauce:
- Low and slow for tender beef brisket: Setting the oven temp to 325° gives the brisket a chance to cook more slowly in the braising liquid to help gently break down the connective tissue and release the collagen. The cooking time for a roughly 2 1/2 pound brisket will be roughly 3 1/2 hours, but this is “hands-free” time—no babysitting required. 😉
- Lager, or your favorite bottle of beer: Because of my family heritage, I typically opt for a Czech Pilsner for this recipe, but feel free to use your own favorite lager, or any beer for that matter!
- Give beef brisket a rest before slicing: Once the brisket is tender, remove it from the oven and allow it to sit in the juices for about 30 minutes before slicing and serving. This helps the meat relax a little, and for those inner juices to redistribute and stay in the meat.
- For a beef brisket sandwich: I love toasted brioche buns when making a sandwich out of the beef brisket, and often spread just a little bit of mayo on both the top and bottom of the bun. I also spoon a generous amount of the creamy horseradish sauce over the sliced brisket, and serve with some of the juices and sauce from the pan on the side to dip the “sammie” in.
Cook’s Note: This recipe was originally published in 2015, and has been updated with even more love!