Pot Roast of Brisket

Pot Roast of Brisket

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.

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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. 


Calories per serving:

775 calories

Dietary restrictions:

Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, No Sugar Added

Daily value:



  • Fat 56g 87%
  • Carbs 20g 7%
  • Saturated 24g 120%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 23g
  • Polyunsaturated 2g
  • Protein 43g 87%
  • Cholesterol 228mg 76%
  • Sodium 234mg 10%
  • Calcium 79mg 8%
  • Magnesium 60mg 15%
  • Potassium 939mg 27%
  • Iron 4mg 22%
  • Zinc 10mg 66%
  • Phosphorus 434mg 62%
  • Vitamin A 431µg 48%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 10mg 50%
  • Vitamin B6 1mg 59%
  • Folic Acid (B9) 46µg 12%
  • Vitamin B12 3µg 52%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 12µg 15%
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