St. Patrick's Day Brisket - Braised in Guinness
Not Corned Beef but Luscious Nonetheless
Equipment
- Large Dutch Oven with a tight fitting lid. Ideally, you can fit the entire brisket into the pan without cutting it. But if you need to, you can cut the brisket in half.
Ingredients
- 4-5 Lbs Brisket
- Kosher Salt
- Coarsely Ground Black Pepper
- 1 tsp Dried Thyme
- 4 Tbls Irish Butter, Unsalted
- 3 Large Onions, preferably a sweet variety Diced
- 6 Carrots Peeled, Halved and Sliced
- 3 Tbls Course Grain Mustard
- 2 Bottles Guinness, or other Stout
- 1 Qt Beef Stock
- 12 Medium Potatoes, Peeled A good starchy variety preferred
- 6 Sprig Fresh Thyme
- Fresh Parsley For Garnish
Instructions
- Thaw your piece of Brisket well in advance of preparation. Be sure to removed the brisket from packaging and thoroughly dry using paper towels.
- Coat the outside of the Brisket with Salt, Pepper and Dried Thyme.4-5 Lbs Brisket, Kosher Salt, Coarsely Ground Black Pepper, 1 tsp Dried Thyme
- In a large Dutch Oven, melt half of the butter. On medium high heat, brown the Brisket on all sides. Then remove from the pan and set aside.4 Tbls Irish Butter, Unsalted
- Add the remainder of the butter to the pan. When melted, add the Onions and Carrots and cook, stirring frequently, for about 10 minutes. The onions should be limp and just starting to brown.3 Large Onions, preferably a sweet variety, 6 Carrots
- Add the Mustard and stir to combine.3 Tbls Course Grain Mustard
- Turn the heat up to high, then add the Guinness and the Beef Broth. Add the sprigs of Thyme and stir everything together.2 Bottles Guinness, or other Stout, 1 Qt Beef Stock, 6 Sprig Fresh Thyme
- Nestle the Brisket back in the pan with the fat side up - if your brisket has a fat cap. The liquid should come about half-way up the sides of the brisket. If you need to add a bit more liquid, you can use water; or more broth; or more stout.
- Cover tightly and place over a very very low burner to simmer for about 2 hours. Alternatively, you can place the entire Dutch Oven inside a 350℉ oven for the same amount of time. If cooking on the stove top, check periodically to ensure that the brisket and sauce are not scorching.
- While the Brisket is cooking, peel the potatoes. For larger potatoes, cut them in half. For smaller ones, leave them whole.12 Medium Potatoes, Peeled
- After the Brisket has cooked for 2 hours, remove the lid and add in the potatoes. Replace the lid and cook another 30 minutes - approximately.
- Spear the potatoes to make sure they are tender. When they are, remove from the pan and place in a serving bowl. Cover to keep warm. Using tongs, lift the Brisket out of the pan and place on a carving board. When cool enough to slice, slice across the grain.
- Arrange potatoes and slices of brisket on plates. Ladle sauce with carrots and onions over everything. Garnish with chopped fresh parsley.Fresh Parsley
