Guinness Braised Brisket Recipe
Brisket is a tough, flat, piece of meat. It’s a chest muscle. The only way to cook it right, is low and slow…which is why we braise. And the Guinness adds a nice layer of deep complexity to the sauce, just like red wine does to a pot roast. However, since the barley used to make Guinness is roasted, you get this really deep flavor in dishes like this.
Braising melts all that intramuscular fat and works through the connective tissues. It’s a three method process and worth every minute of time spent. Braising includes browning, deglazing and simmering, but really, the meat is in the oven most of the time…you might as well just forget about it and go read a book.
The torture comes in with the amazing smells coming from the kitchen….it leaves me hungry all day. ALL. DAY. I end up snacking on things I shouldn’t because of that yummy meat smell. UGH. Let’s just say I might have eaten a few too many cookies yesterday. UGH. And why does smelling meat make me eat cookies?
Anyway…this will go perfectly on your St. Patrick’s Day table, just like this whiskey glazed corned beef would. I made some crunchy red potatoes on the side, just browning them in some butter, adding coarse salt and parsley. But this dish begs to be served with mashed potatoes as well…mostly to sop up all that yummy sauce.
More Guinness Recipes You Might Enjoy:
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- Chocolate Guinness Doughnuts
- Guinness Sundae
- Guinness Stout Ginger Cake
- Beef Irish Stew
- Guinness Stout Chocolate Layer Cake
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Tony Tino says
I was looking for something good to make for St. Paddy’s Day and came across the Guinness Braised Brisket. This is an outstanding recipe and would recommend it to anyone. A lot of times I will find recipes that sound good and lack flavor. I didn’t have any expectation for this and was extremely impressed by the flavor and taste in general.
Russell Connell says
If I don’t have a dutch oven, is there an alternate method I could use?
Cathy says
You need a heavy bottom braising pot.
Michele OConnell says
THIS LOOKS AMAZING!!!!! I will definitely be trying this.
Is the butter and flour actually a little ball and put the entire ball in the sauce or just pieces of it?
Sorry a bit confused on that part.
Do you also have the potato recipe posted somewhere.
Thanks for all your time. I just love all your recipes. There is not one that does not look or sound delicious.
Amanda says
could this be done in a crock pot?
Zara says
This was amazing! I did double the qty for a dinner party hoping for lots of leftovers but it was all eaten and everybody raved about it. Thanks for sharing it
Cathy says
Glad to hear it.
Noel Green says
Tried it today, absolutely bang on, added the bacon to the roast potatoes & veg deeelish thanks for the recipe will do it again