I’m still reminiscing about our vacation to Ireland last month, especially the pint of Guinness and amazing food we had while there, and wanted to share my new favorite way to cook with Guinness: Slow Cooker Brisket with Guinness Sauce. Sadly, this recipe wasn’t quite ready for you on St. Patrick’s Day, but better late than never … and even better tasty than on time! This recipe has a gentle tang with a delicious smoky taste from the beer, and if you cook low and slow in the crockpot, you can’t go wrong.
This is a great main dish for a large party, or for leftovers throughout the week. Trust me – I’m eating it now & wouldn’t steer you wrong… If I can eat it all week, I’m sure you’ll enjoy it too. The key to this recipe is to realize you should start it the morning of the day before you intend to serve it. Brisket can be a very tough piece of meat, so it needs plenty of time at low heat to slowly break down and turn tender. There’s relatively low investment in the preparation – just mix the sauce, stick it in the crockpot before you head off to work, transfer to the fridge that evening, and heat it up shortly before serving the next night. Easy right?
Are you not a Guinness-drinker and wondering what you would do with those remaining 5 bottles?
Here are a few recipes that caught my eye around the web:
- Chocolate Guinness Cake by Nigella Lawson
- Bacon and Chive Beer Bread by A Pastry Affair
- Guinness Lamb Shank by Jamie Oliver
- Beer and Cheddar Gougeres by A Cozy Kitchen
- Guinness and Onion Soup by Michael Chiarello
Before you run out to your local butcher, don’t forget to enter my giveaway of a $50 gift card to Food 52’s Provisions Store for a chance to win fun tools for your kitchen!
- 1 four-to-five pound brisket
- 1.5 teaspoon salt, plus more for seasoning meat
- 1.5 teaspoon pepper, plus more for seasoning meat
- 1 bottle of guinness draught (approximately 11.5 fl oz, or 1½ cups)
- ½ cup red wine vinegar
- ¼ cup tomato paste
- 2 teaspoons worcestershire sauce
- 2 teaspoons steak sauce (I use A1)
- 4 teaspoons minced garlic (approximately 2 large cloves)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- 1 can (14 ounces) diced tomatoes, drained
- 1 medium yellow onion, sliced into ¼" circles
- Prepare the brisket meat by seasoning on both sides with salt and pepper, and slice in half if necessary to make it small enough to fit into your slow cooker.
- In a large bowl, mix together the guinness, red wine vinegar, tomato paste, worcestershire sauce, and steak sauce. You will have to use the back of a spoon to mash the tomato sauce into the liquid.
- Next, add the garlic, rosemary, thyme, paprika, chili flakes, and diced tomatoes stirring to combine.
- Take the brisket and dip it into the sauce, turning to coat.
- Scatter the onion slice on the bottom of the slow cooker, and then place the brisket into the slow cooker with the fatty side on top.
- Pour the sauce over top of the meat, and cover to cook on low for at least 10 hours (I prefer to cook it for 11-12 hours, as the result is more tender).
- Remove the contents to an oven-safe pot, such as a roasting pan or large casserole dish, and allow it to cool.
- Cover tightly with foil and place in the fridge to chill for several hours or up to one day.
- One hour before serving, heat the oven to 300 degrees Fahrenheit and remove the dish from the fridge.
- First, skim any visible fat from the top of the sauce, and then remove the meat to a carving board to slice into strips (against the grain!) and then return the meat into the sauce.
- Cover the brisket tightly with foil and place into oven to heat until you are ready to serve!