Guinness braised beef brisket. Tender from gentle cooking, this Guinness-braised beef brisket is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.
It is one of my favorites. For mine, I am going to make it a bit tasty. Tender from gentle cooking, this Guinness-braised beef brisket is a classic preparation made without the usual pot. You can have Guinness braised beef brisket using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Guinness braised beef brisket
- It's of The Brisket.
- Prepare 2 kg of brisket - big bits of fat trimmed off.
- Prepare 1 of onion chopped.
- It's 2 of carrots peeled and chopped into chunks.
- Prepare 2 sticks of celery chopped.
- You need 3 of bay leaves.
- Prepare 1 can of Guinness.
- You need 500 ml of beef stock.
- Prepare 2 tbsp of tomato purée.
- It's 1 tsp of sugar.
- It's 1 tsp of Worcester sauce.
- Prepare 1 tbsp of siracha.
- It's 1 tbsp of cider vinegar.
- It's of The Garlic mushrooms.
- It's 150 g of baby chestnut mushrooms sliced.
- Prepare 2 cloves of garlic crushed.
- It's of Olive oil for frying.
Guinness Corned Beef with Cabbage Poutine with Guinness Gravy Slow Cooker Guinness Stew Beef and Guinness Pie. I was looking for something good to make for St. Paddy's Day and came across the Guinness Braised Brisket. This is an outstanding recipe and would recommend it to anyone.
Guinness braised beef brisket step by step
- Preheat the oven to 150 degrees. Chop the onion, carrot and celery and fry off in oil over a medium to low heat until soft in a large cast iron pot..
- Turn up the heat and add the beef to the pot. Sear until brown all over..
- Add the tomato purée, bay leaves, Guinness, beef stock, Worcestershire sauce, sugar and seasoning and cook for 3 minutes, before putting a lid on the pot and cooking in the oven for approx 4 hrs. Check half way through and add more liquid (water or Guinness if getting too dry).
- Minutes before the end, heat 1 tbsp olive oil in a pan. Crush the garlic and add to the pan. Fry over a medium to low heat until the oil is infused. Then add the sliced mushrooms and cook until soft.
- Remove from the oven and shred the beef with two forks. There won’t be much liquid but there should be enough for loosen. If not, add a splash of water. Then add the siracha, cider vinegar and cooked mushrooms. Taste / season and enjoy with baby potatoes or mash..
A lot of times I will find recipes that sound good and lack. Turn up the heat and add the beef to the pot. Here is how you achieve that. Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Cover roasting pan with an oven-proof lid or aluminum foil.