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Nutrition Facts
Serving Size 227 g
(Approx. 12 Servings)
Amount Per Serving
Calories 390 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 180 mg 60%
Sodium 810 mg 34%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 60 g
Vitamin A 0% Iron 30%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Oven Roasted Beer Brisket
Prep Time
20 minutes
Cook Time
120 minutes
Total Time
140 minutes
12  People


Recipe makes 12 Servings

5 Lb trimmed beef brisket, trimmed weight
1 bottle (14.9 oz) Stella Artois Beer
1/4 cup(s) H-E-B Extra Virgin Olive Oil
3 Tbsp H-E-B Texas Originals Brisket Rub
1 white onion, sliced
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Trim 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 bag and refrigerate brisket overnight.
Heat the oven to 325°F.
Remove brisket from beer marinade, retaining liquid in a separate container.
Brush brisket with olive oil and sprinkle with brisket rub on all sides.
Wrap seasoned brisket in a large sheet of heavy duty foil and add marinade to the brisket.
Bake brisket on the center oven rack for 3 hours, then carefully pull back the foil, add sliced onions and spoon juices over the onions.
Continue to roast the brisket for 1 1/2-2 hours, then remove brisket from oven and cool for 10 minutes.
Pour brisket pan liquid in a bowl and skim off fat and discard.
Heat pan drippings with the onions on medium heat for 3 minutes to form a sauce; slice brisket and serve with sauce.


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