This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Ryan Scott's Beer Beef Brisket Over Roasted Potatoes and Vegetables


  • 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 Yuko
  • For the horseradish crema: 6 ounces sour cream 1 tablespoon horseradish 1 teaspoon chives, chopped


Serves: 4 servings


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.