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Beer Braised Brisket

jmax Sep 11, 2006 06:49 PM

What type of beer should I use? The recipe says no dark beers. Also, the recipe called for a 4 pound brisket and to cook it for 3 - 4 hours. I could only get a 2 pound brisket - does that mean I should cook it for half the time?

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  1. j
    jmax RE: jmax Sep 11, 2006 06:50 PM

    I have some Heinekens at home - could I use that?

    1. therealbigtasty RE: jmax Sep 11, 2006 06:54 PM

      Sure, go for it! One shouldn't be afraid to experiment.

      I actually like a dark beer when I make beef/beer combos, weird.

      1. mnosyne RE: jmax Sep 11, 2006 07:02 PM

        I definitely wouldn't use an american 'standard' beer--they're too sweet!

        1. k
          KitchenAid RE: jmax Sep 11, 2006 07:49 PM

          My mom always used michelob.

          1. debit RE: jmax Sep 11, 2006 09:15 PM

            Try some hard cider. Makes yummy braising liquid.

            1. Sarah RE: jmax Sep 11, 2006 11:38 PM

              I asked this question about two weeks ago in Beer vs. Ale and got some really good answers. Sorry I don't know how to link (yet). Also, I think the brisket needs to be cooked 2-3 hours. Test at 2 hrs to see how it's going.

              1. p
                pdxGK RE: jmax Sep 12, 2006 02:02 AM

                Actually, I did a Braised Brisket with Beer recipe recently (from "Master Chefs Cook Kosher"), and it called for dark beer. Alas, I substituted round for the brisket; quite good.

                1. t
                  tlegray RE: jmax Sep 12, 2006 03:22 AM

                  I marinade my brisket in whatever beer I might have at the moment and also consider whatever beer I might be serving. I don't think there are any hard fast rules. Some I know marinade in cola.

                  I also cook my brisket 1 hour per pound and then add 1 extra hour.

                  1. j
                    joedawg80 RE: jmax Sep 12, 2006 06:07 PM

                    I dont' think your recipe is correct. You cannot cook a brisket three or four hours and the brisket be tender. You need to cook it or smoke it eight to 10 hours for that size. I use a Smokin Tex smoker for brisket of four to five pounds and smoke it 12 hours at 200 degrees.

                    1 Reply
                    1. re: joedawg80
                      Biggie RE: joedawg80 Sep 12, 2006 08:04 PM

                      8-10 hours would be correct for smoking - but he's BRAISING the brisket, and 3-4 hours seems reasonable for that cooking method. Even with only a 2lb cut of meat, 3-4 hours shouldn't dry it out.

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