J-BAR-H Beef Tips

This is a hunting camp recipe that has been in my box since I started cooking.  You can pretty much take any cut of beef for this recipe and, if given enough time, it will turn out delicious and perfect.  I like to use brisket because of it’s beefy flavor and texture and because it is CHEAP.  With prices in Texas ranging from $1.50 per pound to $3.50 per pound, there isn’t a cheaper cut of beef.  And honestly, this isn’t a dish that benefits from a higher price cut of meat.



  • 1/2 of a 10# Beef Brisket, lean end, cut into 1″ chunks. (A great recipe for the other half is my J-BAR-H Kinky Friedman Brisket )
  • Flour for dusting
  • Salt & Pepper
  • Beef Fat
  • 2 medium onions, sliced
  • 1 pound button mushrooms, quartered
  • 3 tablespoons garlic
  • 24 oz Bock Beer
  • 2 packets onion soup mix.


  • Season brisket with salt & pepper, then dust with flour, tossing to coat evenly, let rest.
  • Take a chunk of the hard fat from the brisket and render a few tablespoons of fat in a dutch oven over medium.
  • Saute the meat in batches, reserving in a bowl
  • After the meat is finished, saute the onions until they take on a little color and add to the meat.
  • Saute the mushrooms until golden brown around the edges, add to the meat.
  • Add the garlic to the pan and saute until fragrant.
  • Deglaze the pan with the beer and add in all previous ingredients and soup mix.
  • At this point you can either dump everything into a crock pot and cook on high for 4-6 hours or dump everything back in to the dutch oven, put the lid on and cook in the oven at 300 for 3-4 hours.
  • Serve over white rice.

Serves from 6-8 depending on the size of the brisket and appetites of the cowboys eating.