This amazing Apple Butter Brisket recipe is sweet, tender, and perfect for the holidays. Made with beer and roasted to perfection. It also feeds a crowd
Better Than Your Grandma’s Brisket Recipe
I know the title of this dish will offend many Jewish grandmas out there BUT that’s because they haven’t tried this one, even Howard Wolowitz’s mom would agree.
I’ve made and tried many Brisket recipes out there but the Apple Butter in this particular recipe combined with the other ingredients gives off a very specific sweet and yummy melt in your mouth flavor.
For Passover, I made this exact Brisket recipe but used Apricot Jam, 2 weeks ago I had a surplus of Apple Butter from making this recipe so I decided to substitute the Apple Butter with the Apricot Jam..
Now I am not going back. if you’re looking for a Rosh Hashanah Recipe – YOU’VE FOUND IT!
The beauty of this recipe is that you can make it up to 4 days in advance and heat it up at the last minute. If you’re strapped for time and choose not to marinate it, it’s fine! – I won’t tell 😉
So it’s versatile and forgiving. I have yet to try this in a slow cooker, so if you do, please let me know how it comes out.
If you’ve never had Brisket before, where have you been? It’s the perfect cut of beef that will feed an army or your average Jewish family.
It’s usually braised and after it’s cooked it comes out so soft that almost melts in your mouth. Weirdly enough, my Grandma never made Brisket when I was growing up so I tried it as an adult.
This Apple Butter Brisket recipe is formulated for 10-12 people but you can adjust it by just doubling/halving the sauce ingredients. Rule of thumb when it comes to beef: 1 lb. feeds 2 people so 6 lbs. makes 12 servings.
I hope you can try this delicious Apple Butter Brisket at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This amazing Apple Butter Brisket recipe is sweet, tender, and perfect for the holidays. Made with beer and roasted to perfection. It also feeds a crowd
- 6 lb Brisket fat trimmed
- 9 oz jar Apple Butter (1 cup homemade)
- 3/4 cup Beef Stock
- 2 large Onions sliced
- 1 packet Lipton Onion Soup Mix
- 1 bottle Dark Beer
- 3 Garlic Cloves chopped
- 1/4 cup Parsley chopped
- 2 tablespoons Olive Oil
- Salt + Pepper
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In a large bag combine the Brisket, the onion soup mix, and the apple butter. Move the bag around so the butter and onion soup covers the entire brisket. Let it marinate overnight (optional)
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Preheat oven to 350 Degrees F.
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Season the beef with salt and Pepper
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In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the meat and marinade and let it brown on both sides for about 4-5 minutes on each side
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Remove Brisket from heat and place on a large baking dish
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Lower the heat to medium, using the same skillet add another tablespoon of oil and cook the onions until they soften up (about 5 minutes)
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Add in the chopped garlic and let it cook for 1-2 minutes more. Be careful not to burn the garlic
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With a wooden spoon scrape the bottom of the skillet to release the browned pieces of meat
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Add the beer and stock to the onions and let it come to a boil
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Empty the sauce on top of the beef in the baking dish and move it around so the entire sauce has spread on top and at the bottom of the Brisket. Cover with foil
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Roast in the oven for at least 2:30 to 3 hours. Turning the beef once. Be careful that the sauce doesn’t dry up. Meat should be tender.
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Remove from oven and slice it thinly against the grain. Top with sauce and garnish with chopped parsley
If you want to make this brisket 2-3 days in advance:
When Brisket comes out of the oven wrap it uncut with aluminum foil. Pour the sauce along with the onions into a plastic container and refrigerate both until ready to use
To serve, simply preheat oven to 350 Degrees F. Slice the beef thinly against the grain, top with sauce and onions and bake for approximately 30-35 minutes.
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This is such a neat idea for this time of year. I would never have thought of putting the two together.
Me neither Kambrea, sometimes the best recipes come out by accident 😉
Any idea how I can put this in the slow cooker?
Lee I would Brown the meat and cook the onions first before adding them to the slow cooker. Follow steps 1-8 as stated on the recipe, then add the beef and sauce on top in the slow cooker and cook on low 8-10 hours or high 4-6 hours. I haven’t tried it yet on the slow cooker but I am sure it will taste amazing.
This recipe looks and sounds divine! Thanks so much for sharing and I am definitely making this fabulous recipe!~
Thanks Melissa! let me know how it came out 🙂
Thank you for sharing this! It looks so delicious! Love brisket!
you’re welcome Marissa!
This looks and sounds absolutely delicious. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
Thanks so much for stopping by Mel! it’s an honor!
Any substitutes for the dark beer? Since my grandfather was an alcoholic & I’ve seen that devestation, I have chosen to never even buy alcohol, even though I know it cooks off. I guess it’s choosing not to support it in any way; made that decision when I was 12.
Of course TL! Use apple cider and/or beef stock
Just so you and everyone else knows…. ALLL OF THE ALCOHOL DOES NOT “cook off”! Keep this in mind when preparing foods with alcohol and feeding children or someone with an aversion to alcohol.