- Craig Claiborne born (1920)
- ½ teaspoon powdered mustard
- 1 teaspoon chopped thyme
- Salt and pepper
- 1/3 cup white flour
- One 2-pound piece beef brisket
- 2 tablespoons butter
- 2 onions, diced
- 3 carrots, diced
- ½ cup Guinness or Murphy’s stout
- ½ cup beef stock
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Brisket is often corned in Ireland, but it is also appreciated in its native form; a tough but flavorful cut, it lends itself particularly well to long, slow pot-roasting. Serve this pot-roast with mashed or boiled potatoes, if you like.
Adapted from “The Country Cooking of Ireland” by Colman Andrews.
Mix the mustard, thyme, and flour together on a large plate, then season generously with salt and pepper. Roll brisket in the flour mixture to coat it on all sides.
Melt the butter over medium-high heat in a heavy-bottom pot large enough to hold brisket. Cook brisket on all sides for 3-4 minutes per side or until it is well browned, then remove from pot and set aside.
Put onions and carrots in pot and cook, stirring frequently, for 5-6 minutes, or until they begin to brown. Season to taste with salt and pepper.
Increase heat to high and deglaze pot with beer and stock, stirring well and scraping up brown bits on the bottom. Set brisket on top of vegetables, reduce heat to low, cover pot tightly, and simmer for about 2 ½ hours, or until meat is very tender, turning about halfway through cooking. Check meat occasionally, and pour a bit more stock or water into the pan if it gets too dry.
To serve, slice brisket and arrange on a warmed platter, then drizzle pan juices over it.