Are you looking for a hearty dish that’s bursting with flavor? Look no further than our Bourbon and Onion Braised Brisket! This recipe expertly combines the rich flavors of beef brisket with the sweet and savory notes of bourbon and onions. And the result? You’ll get a mouthwatering pot roast perfect for any St. Patrick’s Day feast.

Bruce Aidells author of “The Great Meat Cookbook” and “Bruce Aidells’ Complete Sausage Book”

Irish stew with dark beer

Bourbon and Onion Braised Brisket

Beef brisket makes for a great pot roast. It’s relatively lean and has good flavor. The whole brisket is usually cut into 2 pieces, the fattier point cut and the leaner flat or first cut. The leaner flat cut works best for pot roast, but if you can, ask that a thin layer of fat be left on, which aids in the browning and flavor of the roast. If you can’t find brisket, then use a boneless, tied chuck eye roast instead, but you will have to adjust the cooking time since chuck becomes tender faster than brisket.
Course Main Course
Cuisine American
Keyword Brisket, Grill, St. Patrick's Day
Servings 4


  • Gas or charcoal Grill


Spice Rub

  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon mustard powder I prefer Coleman’s
  • 2 teaspoons pure California Chile or paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 4- pound boneless flat cut brisket or 4-pound tied chuck eye roast
  • ½ cup low sodium chicken broth or water or more if needed
  • ½ cup bourbon
  • 2 teaspoons molasses
  • 1 tablespoon coarse-grain Dijon mustard
  • 2 large onions halved and thinly sliced
  • 4 cloves garlic
  • 1/4 cup smooth Dijon mustard
  • 2 teaspoons chopped fresh rosemary


  • Combine the spice rub mixture and sprinkle generously over both sides of the roast. For best flavor wrap the roast in plastic wrap and refrigerate overnight or if no time allows, then proceed with the recipe by preheating a gas or charcoal grill to medium hot heat.
  • Lay roast over the heat and sear until nicely browned about 3-5 minutes per side. Transfer the roast to a heavy, lidded Dutch oven. If using brisket then tie with several loops of butcher’s twine. In a small bowl, whisk together the chicken stock, bourbon, molasses and coarse grain mustard and pour over the meat. Scatter the onions and garlic on top of the meat. Set up the grill for indirect cooking (if your grill has a thermometer, it should read about 350ºF) and place pot so it is not over direct heat. Cover the pot, then close the grill lid and cook for 1 hour.
  • Remove lid from the pot and turn roast over so the onions are now on the bottom and the meat on top. Check to make sure there is liquid in the pot and add more stock or water if needed. Continue to cook uncovered for an hour but check every 20-30 minutes to make sure there is liquid in the pot and to stir the onions so they brown evenly. If not add more stock or water.
  • Now replace the lid on the pot and cook 1 hour more. Check the meat. It should be just tender. Chuck should be done but brisket may need another 30 to 60 minutes. Check every 30 minutes. For best results, cool, wrap and refrigerate the meat overnight. Cool and refrigerate the sauce separately overnight (if time does not allow, you may proceed with the recipe).
  • To proceed, remove and discard the congealed fat from the cooking liquids. Scrape any juices or onions adhered to the meat into the cooking liquid. Pat meat dry. Using a food processor or blender combine ¼ cup of the onion mixture with the mustard and rosemary. Heat grill to medium heat and brush the mustard/onion mixture over a side of the meat and place on the grill. Brush the top of the roast with the mustard mixture. Meanwhile heat the onions and cooking liquid and adjust the salt and pepper to your taste. When the mustard glaze turns brown turn meat over and brown the other side.


To serve, remove string, slice the meat into ½-inch thick slices. Ladle over the onion mixture and serve.