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
- 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)
- 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
- 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.
- 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.
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