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Oven Roasted Beer Brisket
Prep Time:
15 minutes
Cook Time:
0 minutes
8 servings

4 to 5 pound Beef Brisket, trimmed weight

1 bottle Stella Artois Beer

1/4 cup H-E-B Olive Oil

3 Tablespoons H-E-B Texas Originals Brisket Rub

1 container (5 oz.) H-E-B Ready, Fresh, Go! Sliced Onions


Trim the excess fat from the brisket leaving a 1/4 inch layer on the f
at side. Combine the brisket and beer in large zipper bag or slow cook
er liner bag. Seal the bag and refrigerate the brisket overnight.
Heat the oven to 325F. Remove the brisket from the beer marinade, reta
ining the liquid in a separate container. Brush the brisket with the o
live oil and sprinkle with the brisket rub on all sides. Wrap the seas
oned brisket in a large sheet of heavy duty foil and add the marinade
to the brisket.
Bake the brisket on the center oven rack for 3 hours Carefully pull ba
ck the foil, add the sliced onions and spoon the juices over the onion
s. Continue to roast the brisket for 1 1/2 to 2 hours Remove the brisk
et from the oven and cool for 10 minutes.
Pour the brisket pan liquid in a bowl and skim off the fat and discard
. Heat the pan drippings with the onions on medium heat for 3 minutes
to form a sauce. Slice the brisket and serve with the sauce.

Nutritional Information

No Nutritional Information Available


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