Drunken Beef Brisket


  • 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


  1. Evenly rub the liquid smoke, the celery salt, the black pepper, and the salt all over the brisket halves

  2. In a 3-quart slow cooker, add the seasoned brisket halves and top with the onion.

  3. Evenly pour the beer and the Worcestershire sauce over the seasoned brisket.

  4. Cover the slow cooker and cook the brisket mixture over low heat until it is tender, about 8-9 hours.

  5. Transfer the cooked brisket to a large platter and cover to keep warm.

  6. Use a strainer to strain the cooking juices into a small saucepan.

  7. In a small bowl, add the cornstarch and the water and whisk until smooth.

  8. Add the cornstarch slurry to the cooking juices and bring to a boil, while stirring constantly. Cook until the mixture thickens, about 2 minutes.

  9. Serve the brisket drizzled with the gravy and topped with the onions.

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