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Beer Brisket


  • Author: Spicepaw
  • Prep Time: 10 min
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes

Description

Tender beef brisket slow cooked for hours in beer, beef stock, onions and garlic then sliced thinly and drizzled with a tangy mustard gravy. #beef #brisket #gravy #slow #recipes #tasty


Scale

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.

  • Category: Beef
  • Method: Braising
  • Cuisine: Western

Keywords: slow cooked brisket, beef, beer, Guinness, stout, beer brisket, sandwiches

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