Recipes from The Kitchn

Recipe: Slow Cooker Beer-Braised Brisket

Image Credit: Joe Lingeman | Kitchn

Everyone loves brisket, a Texas staple. Texans — Tejanos — are especially obsessed. My beer-braised brisket is fork-tender, perfect for a crowd, and requires no babysitting. Place it in the slow cooker and go about your day. Your family will love it, and football fans will adore it!

Why Beer Is Liquid Gold for Braising

Using beer as the braising liquid immediately adds flavor to the meat — meaning you can get away with fewer ingredients total. In fact, this brisket requires just five: onions, tomatoes, dried oregano, garlic, and the beer. Full-flavored Modelo is a great choice, but any Pilsner-style lager will work in its place.

Slow Cooker Beer-Braised Brisket

Serves 8 to 10

Prep time: 10 minutes ; cooking time: 8 hours

  • 1

    medium yellow onion, thinly sliced

  • 5 pounds

    beef brisket

  • 1 (15-ounce) can

    diced tomatoes and their juices

  • 1 (12-ounce) can

    Modelo beer

  • 1 tablespoon

    plus 1 teaspoon dried oregano

  • 3 cloves


  • 1 tablespoon

    kosher salt

  • 1 tablespoon

    freshly ground black pepper

  • warm flour tortillas, cooked beans, and avocado slices, for serving

Place the onion in a 6-quart or larger slow cooker. Add the brisket fat-side up (cut into large pieces as needed to fit in the slow cooker evenly). Add the tomatoes and beer. Sprinkle with the oregano, garlic, salt, and black pepper. Cover and cook on the LOW setting until the brisket is fork-tender, about 8 hours.

Carefully transfer the brisket to a cutting board. Slice or shred the brisket and return it to the slow cooker. Reduce the setting to warm. Serve warm with the tortillas, beans, and avocado.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.

Reprinted with permission from The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals by Vianney Rodriguez. Copyright © 2018 by Countryman Press. Photographs copyright © 2018 by Jason David Page.

Image Credit: Joe Lingeman