Gluten Free Easy Beef Brisket Recipe

by Carol Kicinski on January 5, 2015

Post image for Gluten Free Easy Beef Brisket Recipe
It’s a brand new year! And a time when people make resolutions. Sometimes those resolutions are … well, let’s say a little farfetched. You know what I mean.

But here is one resolution I am in favor of – eating at home more often! There are so many reasons to prepare and eat dinner at home; it saves money, you control the ingredients, you can be sure your food is gluten free, and maybe most important – sitting down to eat dinner with your family can be so rewarding. It is a time to catch up on each other’s day. To connect. To be a family!

When my boys were growing up, I cooked dinner and we sat down at the table to eat five nights a week. Friday night we went out somewhere fun for dinner as a family and Saturday night was date night. The rest of the week, we ate at home. To this day my boys appreciate and cherish this simple act of eating dinner together. At the table. No TV. No phone. No …

Yes, we actually talked to each other! Shocking, right?

This recipe for Easy Beef Brisket makes a fabulous Sunday night dinner or you can cook it on a day when you have time and serve another night since it reheats beautifully.

Recipe Notes: I used gluten free beer in this recipe but if you prefer not to, you can substitute with some gluten free beef stock. Make sure your barbeque sauce is gluten free – not all are! I always prefer when using sugar in a recipe to use organic, so I used Wholesome! Organic Light Brown Sugar. I always cook and bake with kosher salt, if you use table salt, cut the amount in half.

Gluten Free Easy Beef Brisket Recipe

Ingredients

1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon powdered garlic
1 (3 pound) beef brisket, trimmed of fat
1 large white or yellow onion, thinly sliced
12 ounces gluten free beer
12 ounces gluten free barbeque sauce
½ cup Wholesome! Organic Light Brown Sugar
1 (10 ounce) can RoTel diced tomatoes and chilies, undrained
1½ pounds small white potatoes

Directions

Preheat oven to 325 degrees.

Combine the salt, pepper and garlic powder in small bowl and rub all over the brisket. Place in a baking dish. Cover the beef with the sliced onions.

Combine the beer, barbecue sauce, brown sugar, and canned tomatoes and chilies. Pour over the beef and cover the dish with foil. Bake for 3 hours. Leave oven on.

Remove the foil, add the potatoes and cook, uncovered for another 40 – 45 minutes or until the potatoes are tender. Let rest for 10 minutes, slice the beef and return to the dish. Spoon the sauce over the beef and serve.

Servings:

Serves 6

Ready for dessert?

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Need a quick meal?

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Categories:    Main Dishes

{ 11 comments… read them below or add one }

Lauren January 7, 2015 at 10:47 am

Mmm delicious! I only made my first brisket a few years ago and I’m totally in love. We had family dinners too. As a child it was difficult to tear myself away from friends/TV for a meal but now as an adult I feel so fortunate I had that experience :)

Reply

patricia January 7, 2015 at 10:52 am

We do not do beer. Is there a substitute?

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Carol Kicinski March 9, 2015 at 3:06 pm

You can substitute the beer for apple cider, ginger ale, coke, chicken broth, etc.
Use was seems like it would suit your taste buds! :)

xo,
Carol

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Gloria Conorou January 17, 2015 at 10:07 am

Yes, I love your recipe. Actually I will try it . But as it`s looking in your images, I think that is yammi:).

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Carol Kicinski January 19, 2015 at 3:26 pm

Thanks Gloria!

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Sukey Denniss April 7, 2015 at 9:37 am

I have always made my brisket with a traditional recipe calling for onion soup mix. But having recently been diagnosed with celiac I had to find a gluten-free brisket recipe for Passover. I did make your gluten-free easy beef brisket recipe and it was fabulous! The combo of (GF)beer and barbecue sauce gave it a delicious flavor! I’m staying with this recipe thank you thank you Carol for creating an easy and great tasting brisket!!! :-)

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Carol Kicinski May 22, 2015 at 11:22 am

You’re so welcome Sukey! :) Thanks for sharing your success!
xo,
Carol

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Eileen Agranat September 12, 2015 at 5:58 pm

I cannot believe how delicious this recipe is – and easy to do. I did use grated garlic for the rub – didn’t have the powder. I also cooked it longer, about 5 hours. I let it cool and it was perfect to cut!

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Clint March 6, 2016 at 10:50 am

Very tasty. A must try for all who eat meat.

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john wilson March 13, 2016 at 11:07 am

what is wrong with people these days. you never trim fat from a brisket

Reply

Carol Kicinski March 25, 2016 at 10:59 am

John,
You don’t have to trim the fat, I personally don’t like my brisket real fatty.
xo,
Carol

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