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"Bring It On" Beef Brisket

Prep Time 15 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours
Servings 6 to 8
Author From Guy Fieri Food


  • 4 1/2 to 5 pounds beef brisket
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 2 yellow onions cut into 1? rings
  • 2 leeks white and light green parts only, cleaned and cut into thirds
  • 2 shallots quartered
  • 1 carrot cut in half lengthwise, the into 1? chunks
  • 4 celery stalks cut into thirds
  • 3/4 cup Chili Sauce {recipe below}
  • 1/2 cup beef stock
  • 1 – 12 ounce beer at room temp {Guy recommends a pale ale. I went with a medium bodied lager.}

Chili Sauce: {makes 1 1/2 cups}

  • 5 large roma tomatoes quartered
  • 1 onion coarsely chopped
  • 1 jalapeno seeded and chopped
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon red chili flakes


Chili Sauce:

  1. Put all ingredients in a medium sauce pan and bring to a boil over medium-high heat. Reduce heat, and cook at a strong simmer for 25 to 30 minutes, stirring occasionally. Sauce will thicken and veggies will become tender.
  2. Transfer sauce to a blender and pulse until pureed. Return sauce to saucepan. Reduce heat slightly and cook sauce at a simmer for another 25 to 30 minutes, stirring occasionally.
  3. Sauce will keep for up to 3 weeks in the refrigerator in an air tight


  1. Preheat oven to 350 degrees F.
  2. Rinse the brisket and pat dry. Season both sides with salt and pepper, then give your beef a good rub down to get the spices into the meat. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear both sides of the brisket for about 3 to 4 minutes, starting with the fat side down first.
  3. Top brisket with onions, leeks, shallots, carrots, and celery. Mix the beef stock and 3/4 cup chili sauce together. Pour over veggies and brisket. Cover pot and roast in the oven for 2 hours, basting every 30 minutes.
  4. Add your beer, recover the pot, and continue cooking for another 1 1/2 hours. Keep basting that bad boy every 30 minutes.
  5. Remove pot from the oven, and let everything sit {as is} at room temperature for 1 hour.
  6. Carefully take the brisket out of the pot and transfer to a cutting board. Remove the fat cap with a fork and discard.
  7. Remove the veggies from the pot and put them in a blender or food processor, puree until smooth. Pour pan juices into a gravy separator and let sit for 3 to 5 minutes to allow the fat to separate. Pour the pan juice and pureed vegetables back into the pot and cook over low heat for 5 to 8 minutes until warmed through. Season with salt and pepper as needed.
  8. Slice the beef against the grain {diagonally} and top with pan sauce.