Guinness braised beef brisket

Name: Guinness braised beef brisket
Total time: 16200 s
Yield: 6 Servings
Cuisine: British
Ingredients: 2 kg brisket - big bits of fat trimmed off; 1 onion chopped; 2 carrots peeled and chopped into chunks; 2 sticks celery chopped; 3 bay leaves; 1 can Guinness; 500 ml beef stock; 2 tbsp tomato purée; 1 tsp sugar; 1 tsp Worcester sauce; 1 tbsp siracha; 1 tbsp cider vinegar; 150 g baby chestnut mushrooms sliced; 2 cloves garlic crushed; Olive oil for frying

Kate Carless @KateCarless

Bath, UK

Traditional beef and Guinness pie is a favourite in my family (we are Irish) so I decided to change it up and do a slow cooked pulled brisket version. It has a couple of surprising ingredients but it turned out great. I also forgot to add the mushrooms to the pot which was a blessing in the end because I fried them off with garlic and added them at the end which gave little subtle pops of garlic throughout the dish.

Kate Carless @KateCarless

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Ingredients

(Prep) 30 min / (Cook) 4 hours

6 Servings

The Brisket
2 kgbrisket - big bits of fat trimmed off
1onion chopped
2carrots peeled and chopped into chunks
2 stickscelery chopped
3bay leaves
1 canGuinness
500 mlbeef stock
2 tbsptomato purée
1 tspsugar
1 tspWorcester sauce
1 tbspsiracha
1 tbspcider vinegar
The Garlic mushrooms
150 gbaby chestnut mushrooms sliced
2 clovesgarlic crushed
Olive oil for frying

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Steps

(Prep) 30 min / (Cook) 4 hours

1

Preheat the oven to 150 degrees. Chop the onion, carrot and celery and fry off in oil over a medium to low heat until soft in a large cast iron pot.
2

Turn up the heat and add the beef to the pot. Sear until brown all over.
3

Add the tomato purée, bay leaves, Guinness, beef stock, Worcestershire sauce, sugar and seasoning and cook for 3 minutes, before putting a lid on the pot and cooking in the oven for approx 4 hrs. Check half way through and add more liquid (water or Guinness if getting too dry)
4

Minutes before the end, heat 1 tbsp olive oil in a pan. Crush the garlic and add to the pan. Fry over a medium to low heat until the oil is infused. Then add the sliced mushrooms and cook until soft
5

Remove from the oven and shred the beef with two forks. There won’t be much liquid but there should be enough for loosen. If not, add a splash of water. Then add the siracha, cider vinegar and cooked mushrooms. Taste / season and enjoy with baby potatoes or mash.

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Cooksnaps

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Kate Carless @KateCarless

on June 30, 2020 22:19

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.