Brisket in Guinness, slow cooked with mushrooms and vegetables.
Excellent recipe featuring beef brisket in Guinness beer, rich gravy and crunchy “al dente” vegetables. Long and slow cooking, make the meat tender and soft, not a lot of work, but maximum results.
- 1 piece brisket (800g-1kg)
- 1 1/2 cans of Guinness
- 1 onion
- 1 spoon tomato paste
- 1 spoon paprika
- 1 spoon cornflour
- 100ml olive oil
- 200g mushrooms (optional)
Roll and tie the meat (if not already done by the butcher). Slice the onions. Steam or boil the vegetables, place them in cold iced water and reheat for 30 seconds before serving. Preheat the oven to 220-250C, maximum temperature.
Heat the olive oil in a cast iron pan (best for slow cooking in the oven). Seal the brisket in the hot oil on all sides for a few minutes. Once sealed, remove and drop in the sliced onions, soften for 3-4 minutes.
Add the tomato paste and the paprika, season with some salt and pepper, stir well and place the beef brisket back into the pot. Pour in the Guinness, until it covers the meat about two thirds up. Cover with the lid and place in the oven (high temperature) for 15 minutes.
After 15 minutes, reduce the heat to 160-170C, and cook for further 3 hours, turning every hour, or until the meat is soft and tender. Add the halved mushrooms, 30 miutes before the end, should you choose to use them.
Remove the meat and the mushrooms from the pot and leave to rest. Mix the cornflour with 50ml of water, add to the sauce and stir (on a low heat) to thicken the gravy.
Serve with blanched vegetables sprinkled with a drop of olive oil, and fresh bread for the rich gravy.