Beer and Onion Brisket

Beer and Onion Brisket is an oven-baked recipe that’s tender, and juicy. The beer sauce gives the meat moisture, and flavor and makes a delicious gravy.

If you’ve tried our recipe for Oven BBQ Brisket, then you know how tender and flavorful brisket can turn out after baking in the oven. This easy Family Dinner can also be made in a slow cooker. Find step-by-step directions in the post below. 

Beer and Onion Brisket sliced in baking pan


Cooking brisket in beer and onion is the perfect way to get juicy meat that’s bursting with flavor. A nice dark beer is the best option to use in the cooking liquid. As the meat cooks it will soak up the moisture and flavors around it. All the alcohol will cook out of the beer so what’s left is a rich, earthy taste that makes a wonderfully comforting dinner. It’s an amazing dish for a weeknight dinner or to make for a holiday. 

You’ll love how the smell of onion, meat, and sauce fills the house while the meat cooks slowly for 4 hours. The long cooking time ensures the meat cooks slowly and doesn’t dry out. It also gives you more than enough time to prepare easy side dishes like Mashed Potatoes and Sauteed Green Beans.

Once the brisket is cooked and sliced, be sure to ladle the remaining sauce mixture out of the base of the pan. It’s perfect to serve over your meat and sides to enhance the taste. If there isn’t a lot of sauce left you can always mix some more beer and Worcestershire sauce together. Whisk in some cornstarch if you want to thicken it up into a gravy. 



  • Prep: Preheat your oven to 300 degrees. 
  • Dry Rub: Mix together celery salt, pepper, and salt then use your hands to rub it over the brisket. Once you’ve covered it in the dry rub place the brisket in a large baking dish. Slice your onion thinly, and top your brisket with them. 
  • Beer sauce: Mix together your beer and Worcestershire sauce until combined in a medium bowl. Pour the sauce over the brisket into the baking dish. 
  • Bake: Tightly cover the baking dish with aluminum foil. This will help trap the moisture in with the meat so it doesn’t dry out. Cook the brisket for 4 hours. According to the USDA, beef is cooked through when it reaches an internal temperature of 145 degrees. 
  • Serve: Take the brisket from the oven, and let it sit for 10 minutes before slicing. Slice the brisket against the grain and serve with remaining beer sauce. 

Beer and Onion Brisket in baking dish before cooking


  • Sauce: Try experimenting with the ingredients in the sauce. You can mix in some mustard, ketchup, BBQ sauce or balsamic vinegar.
  • Seasoning: There are so many different seasonings you can add to the dry rub you put on the Brisket. Try using some onion powder, ground cumin, smoked paprika, or chili powder. 
  • Spicy Brisket: If you want to add some heat to your Beer and Onion Brisket mix in a few dashes of hot sauce with the beer mixture. Adjust how much you add based on your taste. 
  • Sweet: For some sweet undertones in your meat, try mixing in some brown sugar, maple syrup, or molasses with the sauce. 


  • Rub the brisket down with celery salt, pepper, and salt, then put it in the slow cooker fat side up. 
  • Chop up the onion and put it over the brisket. 
  • Whisk the beer and Worcestershire sauce and pour it over the meat in the crockpot. 
  • Put the lid on the crockpot and set the slow cooker to low heat to cook for 8 hours. 
  • Take the brisket from the oven and place it on a baking sheet to broil in the oven for 1 minute. 
  • Let sit for 10 minutes then slice and serve. 


  • Serve: Don’t leave Beer and Onion Brisket at room temperature for more than 2 hours. 
  • Store: You can keep brisket in the fridge for 3-4 days. Wrap the meat tightly in plastic wrap, aluminum foil, or just put it in an airtight container. 
  • Freeze: Tightly sealed, you can keep Brisket for up to 3 months in the freezer. Let it defrost in the fridge, then reheat it in the oven before serving. 

Beer and Onion Brisket in baking pan

Pin this recipe now to remember it later

Pin Recipe

Beer and Onion Brisket

Beer and Onion Brisket is an oven-baked recipe that's tender, and juicy. The beer sauce gives the meat moisture, and flavor and makes a delicious gravy.
Course Dinner
Cuisine American
Keyword Beer and Onion Brisket
Prep Time 10 minutes
Cook Time 4 hours
Rest 10 minutes
Total Time 4 hours 20 minutes
Servings 12 Servings
Calories 258 kcal
Author Sabrina Snyder


  • 1 fresh beef brisket , 2-1/2 to 3 pounds
  • 1 teaspoon celery salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon Kosher salt
  • 1 large onion , thinly sliced
  • 12 ounce can beer
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  1. Preheat oven to 300 degrees.
  2. Rub brisket with celery salt, pepper, and salt, then place in a large baking dish.
  3. Top brisket with onion.
  4. In a medium bowl, mix beer with the Worcestershire sauce and pour over the meat in the baking dish.
  5. Cover the baking dish tightly with aluminum foil and cook in the oven for 4 hours.

  6. Remove brisket from the oven, remove the foil carefully to release steam, then let sit 10 minutes before slicing.

Nutrition Facts
Beer and Onion Brisket
Amount Per Serving
Calories 258 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 94mg31%
Sodium 373mg16%
Potassium 533mg15%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *