Recipe Background
Drunken Beef Brisket is perfect for celebrations with its rich flavor and effortless slow cook.
It all started at a backyard party celebrating my cousin's return from a year abroad. The air was thick with the teasing scent of barbecued meat, and it was my first time pulling family duty on the grill. Naturally, I decided to attempt something legendary, though most had their doubts. Beef brisket had always been an intimidating prospect, but a can of beer in my hand and a whisper of liquid smoke felt like signs. I remember rummaging through the pantry for Worcestershire sauce, a staple never absent in our house, convinced it held the secret to merging flavors beautifully. The slow cooker was my unsung hero, silently transforming this unruly cut into something awe-inspiring over eight drawn-out hours.
While the meat simmered away, I couldn’t help but babysit it, sneaking peeks as though my simple attention might enhance its flavor. Meanwhile, conversation and laughter swirled around me, punctuated by the slicing of onions—always a teary endeavor. I learned a trick on that hot summer day: take a moment to evenly rub the spices onto the beef, letting them steep deeply. It was a revelation, watching as each guest's eyes widened at their first bite. My fears dissipated as plates were scraped clean, a testament that sometimes simplicity mingled with a bit of courage makes magic. That unexpected triumph inspired me to embrace bold choices in cooking and in life.
From that day on, ‘Drunken Beef Brisket’ became my go-to for any celebratory gathering, a reminder that all you dream of is just a can of beer and a pinch of daring away.
Ingredients
- 2 teaspoons liquid smoke optional
- 1 teaspoon celery salt
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 (2.5-3-pound) beef brisket cut in half
- 1 large onion sliced
- 1 (12-ounce) can beer or non-alcoholic beer
- 2 teaspoons Worcestershire sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
Directions
- Evenly rub the liquid smoke, the celery salt, the black pepper, and the salt all over the brisket halves.
- In a 3-quart slow cooker, add the seasoned brisket halves and top with the onion.
- Evenly pour the beer and the Worcestershire sauce over the seasoned brisket.
- Cover the slow cooker and cook the brisket mixture over low heat until it is tender, about 8-9 hours.
- Transfer the cooked brisket to a large platter and cover to keep warm.
- Use a strainer to strain the cooking juices into a small saucepan.
- In a small bowl, add the cornstarch and the water and whisk until smooth.
- Add the cornstarch slurry to the cooking juices and bring to a boil, while stirring constantly. Cook until the mixture thickens, about 2 minutes.
- Serve the brisket drizzled with the gravy and topped with the onions.
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