Oven Roasted Beer Brisket
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 fat side. Combine the
brisket and beer in large zipper bag or slow cooker liner bag. Seal the bag and refrigera
te the brisket overnight.
Heat the oven to 325F. Remove the brisket from the beer marinade, retaining the liquid in
a separate container. Brush the brisket with the olive oil and sprinkle with the brisket r
ub on all sides. Wrap the seasoned 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 back the foil, add the
sliced onions and spoon the juices over the onions. Continue to roast the brisket for 1 1
/2 to 2 hours Remove the brisket 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 dripp
ings with the onions on medium heat for 3 minutes to form a sauce. Slice the brisket and s
erve with the sauce.
No Nutritional Information Available