Guinness Braised Brisket

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I wanted to make a traditional corned beef (it’s corned, not corn beef, I hate it when people say corn beef) for St. Patrick’s Day.  I am usually pretty good at planning ahead, but in this case I waited until the last minute.  You need two things for corned beef: time and saltpeter, neither of which I had.  Corned beef needs to brine for at least 5 or 6 days.  Saltpeter is what gives it it’s characteristic pink color.  Knowing I only had a day or two, I decided to skip the corned beef and go for a braise.  In keeping with the Irish theme of St. Patricks Day, I chose to use Guinness for the braising liquid.  The rich, silky sauce is addictive.  The total time for this dish is about 3 1/2 hours and serves 4-6.

  • 1 T. olive oil
  • salt and pepper
  • 1 3lb. beef brisket
  • 3 carrots
  • 3 celery stalks
  • 1 medium, yellow onion
  • 4 cloves garlic
  • 1 handful chopped, fresh parsley
  • 1 handful fresh thyme sprigs
  • 2 1/2 C. vegetable or beef stock
  • 1 14 oz. can Guinness or other stout beer
  • 3-4 russet potatoes
  • 1/2 head green cabbage
  • 2 T. butter, softened
  • 2 T. flour

Heat the oven to 375 degrees.  Heat the oil in a large Dutch oven over medium heat.  Season the brisket with salt and pepper on both sides.  Brown the brisket in the oil on both sides, at least four-five minutes per side, you want it nice and brown.  While the meat is browning, peel and dice the carrots, celery, and onion.  Remove the meat to a plate and add the carrots, celery, and onion to the pot with the drippings.  Use a wooden spoon to scrape up all the brown bits as the veggies are cooking. Add the garlic and cook for another minute or two.  Add the parsley and thyme and put the meat back in the pot.  Pour the stock and beer over the meat.  Cover and place the whole pot into the oven.  Cook for 1 hour and forty five minutes.  Turn the meat over, replace the lid and continue to cook for another hour.  Meanwhile, peel the potatoes and cut into two inch chunks.  Cut the cabbage wedge into large chunks as well.  Remove the meat to a plate.  Strain the cooking liquid into a saucepan and discard the veggies.  Bring the liquid to a boil.  Combine the butter and flour with a fork into a smooth paste and whisk it in a little at a time to the boiling liquid.  The sauce will thicken after about three or four minutes of boiling.  Place the meat, potatoes, and cabbage back into the big pot, replace the lid, and put it back into the oven while the sauce is thickening.  Increase the oven temp to 400.  Ladle a little of the sauce over the potatoes.  Cook about twenty five minutes, or until the potatoes are tender.  Remove the meat to a platter and slice across the grain.  Serve the meat with the potatoes and cabbage and pour the sauce over the top.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
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2 Responses to Guinness Braised Brisket

  1. That does look very addictive.

  2. ChgoJohn says:

    Guinness makes everything taste better!

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