View Full Version : Guiness Braised Brisket
Making this recipe tomorrow. Hope it comes out well. Pictures will follow.
Guinness Braised Brisket
Serves: 4
Ingredients:
* 1 2-pound beef brisket, trimmed, salt and pepper to taste
* 1/2 gallon chicken stock
* 24 ounces Guinness stout
* 1/4 cup Dijon mustard
* 1 ½-quart can diced tomatoes
* 1 cup tomato paste
* 1/2 cup soy sauce
* 1/4 cup molasses
* 1/2 ounce thyme
* 1 bay leaf
Instructions:
• Preheat an oven to 325 degrees. Season the brisket with salt and pepper.
• In a large Dutch oven on high heat, sear the brisket until browned on all sides.
• Add the remaining ingredients to the brisket and stir, scraping up the browned bits on the
bottom of the Dutch oven. Cover and roast 5
to 6 hours, or until the brisket is fork-tender.
• Let the brisket cool slightly in the braising liquid. Remove the meat to a serving platter, cover, and pour the braising liquid into a saucepot over medium heat. Let the liquid reduce by half, about 10 minutes. Serve the brisket with the pan sauce and horseradish sauce (see above).
Got the recipe from here. Good site for Beer stuff: http://draftmag.com/
mark46th
01-20-2012, 09:50
I was going to recommend that the fat be left on but I realized you were braising it so moistness won't be an issue. Don't forget the AAR...
Roger, just trying to figure out a side dish for it....besides more beer.:D
It's gonna be Sunday dinner here at our place. Sounded too good to pass up.
Roger, just trying to figure out a side dish for it....besides more beer.:D
Your brisket sounds yummy!
I would try a Gratin Dauphinoise or as the are sometimes called, scalloped potatoes. My version goes like this...
1.5 pounds of Yukon Gold Potatoes
1/4 lb Greyere Cheese, sliced thin
1/4 lb Manchengo Cheese, sliced thin
1 cup heavy cream
Salt and Pepper to taste
Peel and slice potatoes very thin, use a mandolin if available, for consistency.
In a buttered baking dish, layer the bottom with potatoes in a crosshatch
pattern.
Pour on a couple of tbl of cream, and be sure to cover all the potatoes.
Sprinkle some salt and pepper.
Then layer the Greyere or Manchengo, covering all the potatoes.
Repeat until 1/4 of the way to the top of the dish, alternating cheeses with each layer.
Top with cheese and bake at 350 until done, about 45 min to one hour. (Periodically check the top for color, and cover the dish with foil, if the top gets too brown.)
This should make about 8-10 servings. If you need more, simply double the quanities.
A warning though...I have seen grown Chefs fight over these, so be prepared and happy cooking!:cool:
Holly
Well if I wasn't hungry before I am now. Definitely a top contender for my menu.
And now we have a side....Thanks Echoes....:)
Roger, just trying to figure out a side dish for it....besides more beer.:D
And some all American mashed potatoes!
We have had hot red cabbage with similarly cooked meats.. Adds a little acidic flavor w/mashed taters.. :munchin
OR boiled taters, carrots and white cabbage is also good.. :D
and some good whisky... :lifter
I put this recipe on our to-do list.. :D
mark46th
01-20-2012, 17:35
Cole Slaw a Bebe. It has a nice crunch with a sweet/sour flavor
1/2 head green cabbage
1/4 head red cabbage
1 persimmon julienned
1/2 cup raisins
Dressing:
2 Tbsp olive oil
4 oz Seasoned rice vinegar
Shred or slice cabbages for cole slaw. Place veggies and fruit into a large mixing bowl and mix so ingredients are evenly distributed. Pour dressing over slaw. Chill and serve.
And now we have a side....Thanks Echoes....:)
Thanks...it is a good hearty side to a main course like Brisket. Also, add in some heart root vegetable, like roasted golden beets, and you have a good meal!
33-Try roasting some whole golden beets in the oven for 1-1.5 hours, peel, slice, and serve with your Brisket. It needs no additional anything, just simple, plain, and delicious.;)
Let us know...pictures please!!!
Holly
Taken from a camera phone so not the best shot but damn it was good. Red cabbage german style, red potatoes boiled with rosemary and garlic. Definitely worth the time. Maybe a little over cooked on the beef for my liking but the wife and mother in law insisted on done.
We have had hot red cabbage with similarly cooked meats.. Adds a little acidic flavor w/mashed taters.. :munchin
The recipe I found for red cabbage was disturbingly good. I didn't know cabbage could make a grown man weep:p
Taken from a camera phone so not the best shot but damn it was good. Red cabbage german style, red potatoes boiled with rosemary and garlic. Definitely worth the time. Maybe a little over cooked on the beef for my liking but the wife and mother in law insisted on done.
33-Looks great, and well plated!:)
Good to know about the cabbage....next time I want to see a grown man cry, well!:p
Holly
Thanks Echoes.
After watching "The Big Waste" on food network, I have started looking at food differently. The potatoes were passed and sneered by some snooty lady that was disgusted by the pits and brown spots in the bag.....made me feel better knowing that I had at least attempted to use food that was still good even though it didn't look "perfect".
mark46th
01-22-2012, 20:53
Looks good to me. Cabbage is one of my favorites...
The recipe I found for red cabbage was disturbingly good. I didn't know cabbage could make a grown man weep:p
Glad you found a recipe. I am a big fan a leafy veggies like cabbage, kale, turnip & collard greens, spinach.. They tent to counter balance the rich/heavy meat flavors. Great with game meats, goat, and mutton..
:lifter
Thanks Echoes.
After watching "The Big Waste" on food network, I have started looking at food differently. The potatoes were passed and sneered by some snooty lady that was disgusted by the pits and brown spots in the bag.....made me feel better knowing that I had at least attempted to use food that was still good even though it didn't look "perfect".
That show was a real eye opener, I kept thinking why wouldn't they give the food to the homeless shelters but figured some jackass would probably pretend to get sick and sue. :munchin It's a true shame that we throw so much food away while kids and grown ups are starving in this country.
There is a little farm by my uncle's business. She actually gives him tomatoes, corn and other items that are "ugly" because no one will buy them. I'm not proud, I take them. I'll tell you what those tomatoes (especially the heirlooms) make the best gravy (red sauce) ever.
mark46th
02-20-2012, 16:38
Brisket is a very tough cut of meat, it should be well done. There's a reason the Texans cook it for a couple of days. How about the recipe for the red cabbage?
Here you go...
http://simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/
mark46th
02-20-2012, 20:11
Thank you!!