Tender Non-Alcoholic Beer Corned Beef Brisket (Print Version)
This Non-Alcoholic Beer Corned Beef Brisket recipe delivers tender, flavorful beef, perfect for any gathering. My secret for a moist, rich, and easy meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 210 Minutes minutes
Total Time: 225 minutes
Servings: 7 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Dairy-Free, Gluten-Free
# Ingredients:
→ Brisket & Base
01 -
3-4 lb corned beef brisket (flat cut)
02 -
1 tbsp olive oil
→ Flavor Builders
03 -
1 (12 oz) bottle non-alcoholic dark beer (stout or amber)
04 -
4 cups beef broth (low sodium)
→ Aromatics & Spices
05 -
1 large yellow onion, quartered
06 -
4-5 cloves garlic, smashed
07 -
2 bay leaves
08 -
10-12 whole cloves
09 -
1 tbsp black peppercorns
→ Optional Add-Ins
10 -
4-5 carrots, peeled and roughly chopped
11 -
4-5 medium potatoes, peeled and quartered
# Instructions:
01 -
Okay, first things first, unwrap that beautiful piece of corned beef. Rinse it really well under cold water; this helps wash off some of the excess curing salt. Then, pat it super dry with paper towels. This is where I always trim any really thick fat cap, leaving just a thin layer for flavor. Honestly, a little fat is good, but too much makes it greasy, and nobody wants that!
02 -
Next, grab your big Dutch oven or oven-safe pot. Heat a tablespoon of olive oil over medium-high heat. Once it’s shimmering, carefully place the brisket fat-side down. Let it sear for about 3-4 minutes until it gets a nice, golden-brown crust. This step adds so much flavor, don't skip it! I once rushed this, and the brisket just wasn't as rich. Flip it and sear for another 3 minutes on the other side. This is where the kitchen starts smelling incredible!
03 -
Remove the brisket for a moment. Toss in your quartered onion and smashed garlic. Sauté them for about 2-3 minutes until they get fragrant and slightly softened. Oh, the smell! Then, pour in the non-alcoholic dark beer and beef broth. Scrape up any browned bits from the bottom of the pot—that's pure flavor right there! Add the bay leaves, whole cloves, and peppercorns. Give it a good stir.
04 -
Return the seared brisket to the pot, nestling it into the liquid. It should be mostly submerged. Bring the liquid to a gentle simmer on the stovetop. Once it's simmering, cover the pot tightly with a lid and transfer it to your preheated oven at 300°F (150°C). Let it braise for about 3 to 3.5 hours. This is the magic part where it gets incredibly tender. I always peek in at the 2-hour mark, just to make sure the liquid level is good.
05 -
If you're adding carrots and potatoes, do this during the last hour of cooking. Just carefully remove the lid, add your chopped veggies around the brisket, and re-cover. They'll cook beautifully in that flavorful broth, soaking up all the goodness. I love adding them because it makes it a complete meal, and honestly, the potatoes cooked in that broth are just dreamy.
06 -
Once the brisket is fork-tender (it should practically fall apart!), carefully remove it from the pot and let it rest on a cutting board for at least 10-15 minutes. This is crucial for juicy slices! While it rests, you can skim any excess fat from the braising liquid if you want. Slice the brisket against the grain—this is super important for tenderness! Serve it up with those delicious veggies and a drizzle of the braising liquid. Pure comfort, I tell ya!
# Notes:
01 -
Always rinse the corned beef thoroughly before cooking; it removes excess salt and makes a huge difference.
02 -
Store sliced brisket with some braising liquid to keep it moist and flavorful for leftovers.
03 -
If you don't have whole cloves, a teaspoon of pickling spice mix is a fantastic substitution.
04 -
Serve with a dollop of creamy horseradish sauce and some crusty bread for an extra special meal.
# Tools You'll Need:
01 -
Large Dutch oven or oven-safe pot with lid
02 -
cutting board
03 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 10 g
Protein: 45 g