BEER-BRAISED BRISKET POT ROAST
Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
- Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium
BEER BRISKET
This brisket turns out so tender and juicy - no knife required!
Provided by Anna B.
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
- Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 10.9 g, Cholesterol 124.4 mg, Fat 41.9 g, Fiber 1.1 g, Protein 32.1 g, SaturatedFat 16.4 g, Sodium 230.2 mg, Sugar 3.4 g
BEER-BRAISED BEEF
Provided by Food Network
Categories main-dish
Time 9h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F.
- Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
- Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
- When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
- Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.
BEEF BRISKET IN BEER
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender., Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
BEER-BRAISED BEEF
Steps:
- Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
- Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
- Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
- To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
- Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
- Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
BRAISED BEEF BRISKET
Provided by Claire Robinson
Categories main-dish
Time 16h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rub the brisket generously with spice blend, cover with plastic wrap and let marinate overnight in refrigerator.
- Preheat the oven to 350 degrees F.
- Put the roast, fat cap up, in a roasting pan. Add 1 cup water to the pan and roast the brisket uncovered for 1 hour.
- In a medium bowl, combine the coffee, brown sugar, pepper, to taste, 3 cups hot water and cider vinegar.
- Remove the brisket from the oven, pour the coffee mixture over the brisket, cover with foil and braise until brisket reaches an internal temperature of 185 and is fork tender, about 3 hours. Remove to a carving board to let rest.
- Simmer the braising liquid in the roasting pan on the stovetop, skimming fat and allow to reduce just slightly or to desired consistency.
- Thinly slice beef across the grain. Dip the meat slices or the cut sides of the rolls in the reduced sauce. Make sandwiches with the meat and serve. Pour the remaining sauce into a small bowl and serve it with the sandwiches.
BRAISED BEEF BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT7h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- When ready to cook, preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
- You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
- Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.
BEER, GINGER, AND GARLIC BRAISED BRISKET
Provided by Aarti Sequeira
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate.
- Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes.
- Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid.
- When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
- When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat. Spoon a little gravy over the top and enjoy a slice of brisket heaven!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Nutrition Facts : Calories 457 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 156 milligrams, Sodium 225 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 57 grams, Sugar 4 grams
BEER-BRAISED BRISKET WITH ONIONS
Steps:
- Preheat oven to 350°F.
- Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
- Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
- Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
- Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.
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- In a small bowl, combine paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder; stir to mix. Rub mix all over to coat brisket.
- Heat evoo in a large skillet over medium-high heat. Add brisket and sear 6 to 8 minutes on each side, or until nicely browned.
- Transfer to a slow cooker and add beer. Cook on high setting for 4 hours or low setting for 8 hours. Transfer to a cutting board and let rest for at least 15 minutes before slicing against the grain.
- Transfer braising liquid to a medium saucepan over medium-high heat and cook for 12 to 16 minutes, or until liquid is thickened and reduced to ½ cup. Pour over brisket to serve.
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