Guiness Braised Brisket

[33army]

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]

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...

[33army]

Roger, just trying to figure out a side dish for it....besides more beer.

[adal]

It's gonna be Sunday dinner here at our place. Sounded too good to pass up.

[echoes]

Originally Posted by 33army

Roger, just trying to figure out a side dish for it....besides more beer.

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!

Holly

[33army]

Well if I wasn't hungry before I am now. Definitely a top contender for my menu.

[adal]

And now we have a side....Thanks Echoes....

[Gypsy]

Originally Posted by 33army

Roger, just trying to figure out a side dish for it....besides more beer.

And some all American mashed potatoes!

[JJ_BPK]

We have had hot red cabbage with similarly cooked meats.. Adds a little acidic flavor w/mashed taters..

OR boiled taters, carrots and white cabbage is also good..


and some good whisky...

I put this recipe on our to-do list..

[mark46th]

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.

[echoes]

Originally Posted by adal

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

[33army]

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.

[33army]

Originally Posted by JJ_BPK

We have had hot red cabbage with similarly cooked meats.. Adds a little acidic flavor w/mashed taters..

The recipe I found for red cabbage was disturbingly good. I didn't know cabbage could make a grown man weep

[echoes]

Originally Posted by 33army

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!

Holly

[33army]

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".