Pot Roast of Brisket

Pot Roast of Brisket
Editor

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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.

Click here to see the Cooking with Guinness story. 

Adapted from “The Country Cooking of Ireland” by Colman Andrews. 

Ingredients

  • 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 

Directions

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. 

Pot Roast Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Pot Roast Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.