Jewish BBQ Brisket

    8 hours 30 minutes

    This brisket can be cooked indoors or out. Using BBQ sauce, beer, onion, garlic, molasses and liquid smoke flavouring. Makes a great dish for a dinner party.

    61 people made this

    Serves: 16 

    • 5kg untrimmed beef brisket
    • 330ml beer
    • 1 large onion, quartered
    • 2 cloves garlic, minced
    • 1 tablespoon salt
    • 1 tablespoon pepper
    • 1kg BBQ sauce
    • 1 cup molasses
    • 2 tablespoons liquid smoke flavouring

    Preparation:30min  ›  Cook:8hours  ›  Ready in:8hours30min 

    1. Preheat the oven to 120 degrees C.
    2. Place brisket in a large roasting pan. Pour beer over the meat then place onion sections on top. Season with garlic, salt and pepper. Combine the BBQ sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminium foil.
    3. Place pan on the centre rack of the preheated oven and bake for 6 to 8 hours or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into thin slices.


    Leftovers make excellent sandwiches for Shabbat.


    To keep it kosher, make sure all your prepared ingredients are kosher.

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    Reviews in English (59)


    I had a small trimmed brisket (2 lb) and made the smaller version of this recipe, excluding the beer-we just don't care for that flavor anywhere, and substituted 2 T of Bourbon instead. I spread the sauce directly on the meat & added the onion, and layered on 4 pieces of uncooked bacon, then added the rest of the sauce. Since the meat was already trimmed lean the bacon was added for additional flavor, the brisket had been in the freezer forever. The result was simply Fantasic! My husband and I will keep this recipe forever! Can't wait till the whole family crowd is here, the kids and grandkids will love it too! Thanks for such a great easy recipe!  -  21 Feb 2006  (Review from Allrecipes USA and Canada)


    Tried this like it was suggested cooking with the beer and spices first for 6 hours then poured that off sliced it then added the sauce did add 2 tsp of bourbon to the sauce returning for the remainer of the cooking time. I have to say this one is a keeper. I am a newcomer to the website and this is my first review. Want to thank all of you for your recipes, reviews and suggestion. I love this!  -  14 Mar 2006  (Review from Allrecipes USA and Canada)


    In addition to the recipe, I let the marinade sit overnight in the refrigerator. This beef is soooooo good. It's tasty, tender and great for leftover sandwiches. MMMMMMMMM  -  08 Feb 2003  (Review from Allrecipes USA and Canada)