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    You are in: Home / Recipes / Beer-Braised Brisket With Onions Recipe
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    Beer-Braised Brisket With Onions

    Average Rating:

    7 Total Reviews

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    • on December 19, 2009

      Delish! I had a 5lb brisket and used sweet onions. They caramelized up beautifully. I kept baking until I could easily twist a fork in the meat - took about another hour longer than the recipe. Because I knew it would probably braise longer I used about 1 + 2/3 of a second bottle of beer. Wish I would have used more - or added more during the baking. I made this the day before and when it was done - there was no juice left, only amazing beef and onions. The next day I sliced the cold meat (not easy) and then put it in a (9X13) glass baking dish. I poured about 2 cups of beef broth over the top, covered tightly with foil and put in a 350 degree oven for about 25 minutes, basting with the juices over the meat a few times. It was wonderful with a little of the juices (didn't thicken) and some horse radish. My house smelled heavenly for 2 days. The only changes I will make next time is to add more beer in the beginning. I will be recommending this recipe to others.

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    • on February 08, 2010

      I had never had brisket before, I can guarantee we will have it again! I used about 20 oz of beer total so that it came up far enough on the meat. Used a stock base instead of bouillon cube. After the juices cooled I added them to a roux to make a more gravy-style sauce, and it was spectacular on the meat and mashed potatoes I served it with. Thanks so much Oolala!

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    • on December 23, 2007

      So easy and yummy. It was even better left over the next day. Next time, I may cook it 1 day and eat it the next. Will make again.

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    • on July 26, 2007

      Fab-BU-Lous!! Easy recipe to follow and totally wonderful. I wish brisket wasn't so expensive and shrink to nothingness but you just have to deal with certain things inorder to love life. GREAT brisket. House smelled so yummy.

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    • on November 23, 2006

      This review is long overdue - since Rosh Hashana, in fact. I made one brisket with my usual chili/tomato type sauce and one like this. This one looked too ordinary to be good so I was nervous. It turned out wonderfully, tender, delicious and smelled great when it was cooking. I preferred it to my usual which always gets raves.

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    • on September 09, 2006

      OH WOW, this is truly fantastic! I only used one onion and I added a little extra beer to bring the liquid to the right level. Added an extra beef bouillon cube as well. It smelled delicious while it cooked and came out so tender and juicy. I thickened the sauce with cornstarch after the brisket finished cooking. It's true though, this gets better after a couple of days in the fridge stored sliced and in the sauce. Then just reheat in the microwave and you won't believe your tastebuds. Thanks Oolala for making my first brisket an absolute success!

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    • on March 15, 2006

      I didn't make this with brisket because I was cleaning out the freezer, so I used some unknown cut of beef. Oh my goodness! The flavor was excellent. Was even better the next day when I cooked it again and shredded it.

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    Nutritional Facts for Beer-Braised Brisket With Onions

    Serving Size: 1 (363 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 717.2
     
    Calories from Fat 505
    70%
    Total Fat 56.1 g
    86%
    Saturated Fat 21.7 g
    108%
    Cholesterol 144.9 mg
    48%
    Sodium 426.7 mg
    17%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.9 g
    19%
    Protein 34.9 g
    69%

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