Beer Braised Brisket for Fall Feasts
Ah, summer. The season of longer days, backyard hangs, and the unmistakable, glorious smell of BBQ smoke wafting through the neighbourhood. While burgers and dogs are classics, there's one legendary BBQ dish that never fails to impress: Beer Can Chicken.
It might look a little quirky perched on its throne of aluminum, but trust us, the results are spectacular. We're talking incredibly moist, flavourful chicken with crispy skin – basically, BBQ perfection. And the secret weapon? You guessed it: a can of delicious craft beer steaming away inside.
Ready to ditch the basic grill fare and create a masterpiece? Let's make the Ultimate Old Yale Beer Can Chicken!
Beer Braised Brisket for Fall Feasts
When the days get shorter and the air turns crisp, nothing says fall comfort quite like a slow-cooked, melt-in-your-mouth brisket. Add a splash (okay, maybe more than a splash) of Old Yale beer into the mix, and you’ve got the ultimate cozy dish to share with family and friends.
This recipe is hearty, flavourful, and perfect for Sunday dinners, fall gatherings, or any time you want your kitchen to smell incredible. Let’s fire it up!
Why Beer? 🍺
Beer isn’t just for sipping while you cook (though we highly recommend that too). The maltiness, hops, and unique flavours in craft beer bring out a rich depth in slow-cooked meats. The carbonation also helps tenderize the brisket, making it fork-tender and delicious.
We love using a dark, roasty beer like a Porter or Stout for this recipe. Try our Himalayan Salted Caramel Porter for a sweet-salty twist, or our Sasquatch Stout for extra richness.
What You’ll Need 🥘
1 whole beef brisket (3–4 lbs)
2 tbsp olive oil
2 onions, sliced
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup beef broth
2 cups Old Yale beer (Porter or Stout recommended)
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and pepper to taste
How to Make It 🔥
Preheat & Prep
Preheat your oven to 325°F. Pat the brisket dry and season generously with salt and pepper.Sear the Brisket
In a large Dutch oven, heat olive oil over medium-high heat. Sear the brisket on all sides until browned (about 5–7 minutes). Remove and set aside.Sauté the Veggies
Add onions, carrots, celery, and garlic to the pot. Cook until softened and aromatic, about 5 minutes. Stir in the tomato paste.Deglaze with Beer
Pour in 2 cups of Old Yale beer, scraping up all the tasty brown bits from the bottom. Add the beef broth, thyme, and rosemary.Braise Low & Slow
Return the brisket to the pot, cover, and place in the oven. Cook for 3–4 hours, or until the meat is tender enough to shred with a fork.Rest & Serve
Remove brisket and let rest for 15 minutes before slicing against the grain. Serve with the braising liquid spooned over top.
Pro Tips 🍂
Pair this brisket with mashed potatoes or roasted root veggies for the ultimate fall feast.
Make it a day ahead — it tastes even better the next day after the flavours deepen.
Don’t forget to keep a couple of extra Old Yale beers chilled to serve alongside your meal!
Final Sip
Fall is made for slow cooking, cozy meals, and great beer. This Beer Braised Brisket checks all the boxes — it’s hearty, comforting, and infused with the flavours of Old Yale. So gather your crew, pour a pint, and dig into the season’s best.
👉 Looking for the perfect pairing? Try this recipe with our Himalayan Salted Caramel Porter for a rich, savoury-sweet combo that’s guaranteed to wow.