Beef Brisket


Brisket & Vegetables

  • 1 single lean brisket, about 3 lbs
  • 6 carrots, peeled & left whole or cut into quarters or chunks
  • 3 yellow onions, quartered
  • ½ bunch celery, cut in rustic 2" pieces

Beer & Ketchup

  • 2 (12-oz each) bottles of beer (any kind will do - although if you won't drink it, don't use it!)
  • 1 bottle Heinz ketchup

Special Equipment

  • Dutch oven or heavy roasting pan with lid. (If you don't have a pot with a cover, use 2 layers of foil for an air-tight fit)


  1. Heat oven to 350º
  2. On the stove over high heat sear brisket on both sides, fat side down first, in heavy roasting pan (or a Dutch oven)
  3. Add vegetables to bottom of roasting pan, place meat on top, pour in beer and ketchup, making sure that the top of meat is covered with a layer of ketchup
  4. Cook 3 hours, tightly covered, then remove lid for 30 minutes to brown
  5. Let cool in pan before slicing
  6. With a sharp knife (don't use a serrated knife), cut across the grain and slice very thin, be sure to move the meat to follow the grain, and continue to slice across the grain

Serving Suggestion