Guinness Braised Brisket Recipes

SLOW COOKED BRISKET

Steps:

• Heat up a large dutch oven over high heat. Add about 1 Tablespoon of Canola Oil. Season your brisket on all sides generously with salt and pepper. Once the dutch oven is almost smoking hot, add your brisket. Brown on all sides. Remove brisket and place on a resting rack.
• If you need more oil in your dutch oven, add a touch more. Over medium heat, add your onion, celery, carrots and garlic and cook stirring up the browned bits from the bottom of the pot. Cook about 5 minutes, then add in 1/4 cup of your Guinness and add in your red pepper flakes. Cook until the beer has evaporated, and add in another 1/4 cup. Again, cook til the beer has evaporated. Repeat this process one more time. You want the beer to turn almost into a syrup like texture.
• At this point. Add your brisket into the pot, fat side up. Add your Coriander Seeds, Crushed Bay Leaf, Stock, another 1/2 cup of Guinness and enough water to then cover the brisket .
• Bring to a boil, reduce to a simmer - cover and let cook for 4 hours or until the meat pulls apart easily.
• Remove brisket carefully from braising liquid and place on a plate. Strain your braising liquid through a fine mesh strainer or chinois and into a fat separator. Put the liquid (without the fat) back into a pot and start to reduce it down. Once to the desired gravy or glaze-like consistency, taste and season with salt and pepper. Carve or shred your brisket and serve with braising gravy.

BRAISED BRISKET

Steps:

• Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
• Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
• Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
• Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
• Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
• Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

STEAMED BRISKET IN GUINNESS®

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
• Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
• Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

GUINNESS BRAISED BRISKET

Steps:

• put all ingredients into crockpot.
• cook on high 8 hours.
• cut brisket across the grain, serve.
• enjoy.

GUINNESS® CORNED BEEF

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
• Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
• Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.