Not Your Station? Check our Station Finder

Tuesday: Can Jerry O’Connell Survive 'What am I Touching?' Plus, an Unforgettable 'Manover' 30 Years in the Making

Ryan Scott's Beer Beef Brisket Over Roasted Potatoes and Vegetables

Use leftovers to make Ryan Scott's Brisket Hash with Poached Eggs and Spicy Mustard Hollandaise.Serves 4 servings


  • For the brine:
  • 2 quarts water
  • 2 cups brown sugar
  • 2 cups Kosher salt
  • 3 tablespoons juniper berries
  • 3 bay leaves
  • For the brisket:
  • 4 pounds beef brisket
  • 1 bottle beer, such as Anchor Steam
  • 1 28-ounce can diced tomatoes 
  • 3 garlic cloves, minced
  • 3 rosemary leaves
  • 3 thyme leaves
  • 2 teaspoons lemon zest
  • 2 quarts beef stock
  • 1 cup baby carrots
  • 2 cups Yukon potatoes
  • Salt and freshly ground black pepper
  • For the horseradish crema:
  • 6 ounces sour cream
  • 1 tablespoon horseradish
  • 1 teaspoon chives, chopped

To prepare brine: In a saucepan over medium heat, bring all ingredients to a boil, stirring. Remove from heat and submerge brisket in brine. Refrigerate for at least 3 hours or overnight.

To prepare brisket: Preheat oven to 325°F. Remove brisket from brine and pat dry. Combine all remaining ingredients in a large Dutch oven over medium-high heat and bring to a boil. Bake in oven for 6 hours. 

Raise oven temperature to 425°F. Toss carrots and potatoes with olive oil and season with salt and pepper. Roast on a preheated hot baking sheet for about 15 minutes, or until vegetables are tender.

To prepare horseradish crema: In a small mixing bowl, mix all ingredients together.

Pull brisket apart with fork and serve with roasted vegetables and a dollop of horseradish crema.