Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, guinness braised beef brisket. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Guinness braised beef brisket is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Guinness braised beef brisket is something which I’ve loved my whole life.
Tender from gentle cooking, this Guinness-braised beef brisket is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.
To get started with this particular recipe, we must prepare a few components. You can have guinness braised beef brisket using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Guinness braised beef brisket:
- Make ready The Brisket
- Take 2 kg brisket - big bits of fat trimmed off
- Get 1 onion chopped
- Prepare 2 carrots peeled and chopped into chunks
- Get 2 sticks celery chopped
- Make ready 3 bay leaves
- Make ready 1 can Guinness
- Make ready 500 ml beef stock
- Prepare 2 tbsp tomato purée
- Prepare 1 tsp sugar
- Take 1 tsp Worcester sauce
- Take 1 tbsp siracha
- Get 1 tbsp cider vinegar
- Get The Garlic mushrooms
- Make ready 150 g baby chestnut mushrooms sliced
- Make ready 2 cloves garlic crushed
- Make ready Olive oil for frying
View All Recipes I Want to Discover. Served up with braised cabbage and Traditional Irish Colcannon straight from our family recipe archives. Guinness-braised Corned Beef with Cabbage, Potatoes and Carrots. Place corned beef brisket, contents of the spice packet, garlic cloves, broth and water in the Instant Pot.
Instructions to make Guinness braised beef brisket:
- 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.
- Turn up the heat and add the beef to the pot. Sear until brown all over.
- 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)
- 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
- 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.
My first time making corned beef and it's so easy and tuned out so wonderful! Transfer brisket to platter or rimmed baking sheet. One was the bbq beef brisket on garlic toast from the USA and the other being a slow-cooked beer braised beef from Belgium with delicious creamy mashed potatoes. There are tons of ways to use your mouth-watering guinness braised corned beef, of course, but one of my new favorites is to use it to make Reuben Tacos! I use street-sized flour tortillas, and top them with sauerkraut, shredded gruyère cheese, and Russian dressing and top it with the crunchy red cabbage.
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