Guinness Braised Brisket Recipes

SLOW COOKED BRISKET

Steps:

• Heat up a large dutch oven over high heat. Add about 1 Tablespoon of Canola Oil. Season your brisket on all sides generously with salt and pepper. Once the dutch oven is almost smoking hot, add your brisket. Brown on all sides. Remove brisket and place on a resting rack.
• If you need more oil in your dutch oven, add a touch more. Over medium heat, add your onion, celery, carrots and garlic and cook stirring up the browned bits from the bottom of the pot. Cook about 5 minutes, then add in 1/4 cup of your Guinness and add in your red pepper flakes. Cook until the beer has evaporated, and add in another 1/4 cup. Again, cook til the beer has evaporated. Repeat this process one more time. You want the beer to turn almost into a syrup like texture.
• At this point. Add your brisket into the pot, fat side up. Add your Coriander Seeds, Crushed Bay Leaf, Stock, another 1/2 cup of Guinness and enough water to then cover the brisket .
• Bring to a boil, reduce to a simmer - cover and let cook for 4 hours or until the meat pulls apart easily.
• Remove brisket carefully from braising liquid and place on a plate. Strain your braising liquid through a fine mesh strainer or chinois and into a fat separator. Put the liquid (without the fat) back into a pot and start to reduce it down. Once to the desired gravy or glaze-like consistency, taste and season with salt and pepper. Carve or shred your brisket and serve with braising gravy.

GUINNESS BRAISED BRISKET WITH POTATOES

Steps:

• Preheat oven to 300 degrees F. Rub each side of the brisket with 1 and 1/2 tablespoons of the barbecue seasoning. Place the brisket fat side up in a large dutch oven or braiser. Add the potatoes and onions to the pot with the brisket. Season with salt and pepper. Add the Guinness. Cover and bake for 3 and 1/2 hours. Serve with a drizzle of the braising liquid. Barbecue Rub: Add all of the spices to a bowl. Whisk to combine. Store in an airtight container for up to 6 months.

GUINNESS BRAISED BRISKET

Steps:

• put all ingredients into crockpot.
• cook on high 8 hours.
• cut brisket across the grain, serve.
• enjoy.

STEAMED BRISKET IN GUINNESS®

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
• Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
• Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM

Steps:

• Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
• Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
• Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
• Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
• Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.

BEER-BRAISED BRISKET POT ROAST

Steps:

• Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
• Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

GUINNESS® CORNED BEEF

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
• Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
• Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.