Best braised brisket with dark beer and wild mushrooms. Marinated overnight.
This piece of brisket was marinated overnight in 8 spices, including wild mushroom powder and smoked paprika. It is for me the best braised brisket, at least until now.
Slowly braised in the oven for almost 3 hours in dark beer. Moist, soft melt in the mouth meat, huge dept of flavour, excellent textures. And just a few roasted vegetables on the side. If you’re unsure of just how moist and soft the meat is at the end of the cooking process, just watch the short video until the end.
- For the marinade (one teaspoon of each spices, or make it to your taste):
- dried wild mushroom powder (see the video, it's optional)
- garlic powder, chili flakes, black pepper, smoked paprika
- salt, dried oregano, ground caraway, olive oil
- The rest:
- 1 piece of brisket (750 grams)
- 50 grams of dried wild mushrooms
- 4 small onions or shallots
- 2-3 small carrots
- 3-4 garlic cloves
- 2 chipotle chilies (optional)
- 500ml dark or brown beer (ale)
- 25ml plum brandy
- 3-4 bay leaves
- 50ml oil
As mentioned in the clip, the wild mushroom powder is optional for the marinating process. If you don’t want to go through the trouble of making the powder, just use the mushrooms in the dish whole as per recipe. Also, fresh mushrooms could work, either whole or cut into quarters, depending on size.
If you haven’t got a vacuum sealing machine with a marinating function, then just place the meat in a container or a bag, close or seal tightly and leave to marinate overnight.
Use a piece of brisket that doesn’t have too much fat on. You could also trim some of the surface fat off if there’s too much of it. Again, the cipotle chilies are optional here, depending if you like it spicy or mild.
Dark beer works best for this recipe, but if there’s none available, the substitute can be a red, or brown ale. In the case of the plum brandy, this is something that’s not available everywhere, a schnaps could work, or leave it out altogether.
So the meat is marinated, the vegetables peeled and the mushrooms are already covered with boiling water and waiting their turn.
- Cook the onions, garlic and carrots for a couple of minutes in a touch of oil. Any type of oil will do.
- Remove and keep aside, add meat, beer, plum brandy and bay leaves.
- Oven roast for one hour at 170C. Check the liquid level and add water if needed, to cover just about half the meat thickness. Roast for another hour at the same temperature.
- Follow with the vegetables, the mushrooms and dried chilies. Pour in a bit of the mushroom water, it gives the roast some extra debt of flavour.
- Raise the oven temperature to 200C, uncover and cook for further 45 minutes. Check every now and then, all ovens are different, don’t risk burning the meat.
I served my brisket with roasted rosemary potatoes (easy as toast to make), wholemeal bread and selection of fire roasted peppers and homemade sauerkraut, all washed down with a glass of the same dark beer used in the cooking process.
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