The genius of slow-cooking beer beef brisket
Slow cooking a chunk of beef brisket in stout beer for hours is a great idea. Some could say, a ‘genius’ idea as it tenderizes the meat while enhancing the brisket’s natural flavor making it taste oh so beefy. Add to this fact that this is also a relatively simple and straightforward method for cooking it. Just bring everything together, boil, reduce heat, add beef and let it slow cook for the rest of the day. You can let it simmer away on the stovetop or transfer it to a slow cooker. The choice is yours.
As for how you want to eat the beer-braised brisket, well, that is up to you too. I’ve eaten it as a main course with roasted vegetables and, of course, sliced it up thin for use in sandwiches. It’s perfect when drizzled in a homemade mustard gravy made from the leftover stock with sliced onions and pickles.
How I came to make beer braised brisket
In high school, my husband was quite the sweet talker. I know this because he told me about how he befriended his school’s lunch lady in order to persuade her into making special beef and onion rolls made just for him and set aside. Good one, right?
Well many years have passed since then and guess what? He is still persuading the lady in charge of food to make him special beef and onion rolls. Case in point, this recipe. He saw on TV that someone, somewhere in the world was slowly braising brisket in beer – nothing too fancy, just slow cooking it for hours in good quality beer and demanded I make it for him.
As you see, when it comes to food, monkey see, monkey do. In other words, he nagged me until I made it for him. I’m glad he nagged though because the end result is juicy flavorsome beef perfect when thinly sliced in a sandwich. No offense to those lovely lunch ladies from my husband’s school days, but this is the ultimate beef and onion roll.
Oh So Tender Beer Beef Brisket
- Total Time: 5 hours 10 minutes
Description
This beer beef brisket is slow-cooked for hours in stout beer, beef stock, onions and garlic then sliced thinly and drizzled with tangy mustard gravy. #beef #brisket #gravy #slow #recipes #tasty
Ingredients
Brisket
- 1 kg (2.2 lbs) beef brisket
- 1.4 L (6 cups) of beef stock
- 2 tsp black peppercorns
- 4 onions (peeled and quartered)
- 1 head of garlic (cloves removed from shells and crushed)
- 2 tbsp of Worcestershire sauce
- 500 ml (17 oz) of dark beer (I use Guinness)
- 1/2 tsp – 1 tsp of sea salt (depends on how salty your beef stock is)
Gravy
- 1 cup leftover stock
- 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard
- 1 tsp of cornstarch mixed with 1 tbsp of water
- salt and pepper to taste
Instructions
- In a large pot, bring together onions, smashed garlic cloves, beef stock, black peppercorns and Worcestershire sauce. Cook over high heat and bring to a boil.
- Once at a boil, add dark beer/Guinness and stir. Let bubble away for 2-3 minutes.
- Taste and add season with salt. The amount of salt you put in will depend on how salty your beef stock is. Start with 1/2 tsp and move on from there.
- Reduce heat to low and add brisket. Fully submerge the brisket into the stock.
- You want the bare minimum of a simmer going for this so adjust heat accordingly or transfer to a slow cooker and cook on low heat.
- Cook low and slow for 5-6 hours. This will depend on how big your brisket is. Check on it from time to time and add water if needed.
- When tender to the touch, it is done.
- Slice into strips if you are having it as a main or slice thinly and dunk in gravy for use in sandwiches.
Gravy
- Using a sieve, strain away the debris of onions, garlic, peppercorns, etc away from the remaining stock. Toss debris.
- Take one cup of stock and bring to a boil on high heat in a small saucepan.
- Reduce heat to a low simmer then add Worcestershire sauce and yellow mustard and stir.
- Let bubble away for a minute or two then add 1 tsp of cornstarch mixed with 1 tbsp of water.
- Stir in cornstarch mixture and let thicken.
- Season with salt and pepper to taste.
- Drizzle over sliced brisket for extra deliciousness.
Notes
Don’t throw out stock! That’s liquid heaven right there. Keep it and freeze it for later use in a beef stew, steak and ale pie or any other recipe you think might suit it.
- Prep Time: 10 min
- Cook Time: 5 hours
- Category: Beef
- Method: Braising
- Cuisine: Western
Keywords: slow cooked brisket, beef, beer, Guinness, stout, beer brisket, sandwiches
More Beefed Up Recipes:
Beef and Mushroom Stroganoff without Dill
Mulligatawny (Beef Soup made with Indian Spices)
Heartburn Worthy Spicy Chili con Carne with Beans
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