Beer Braised Brisket Pot Roast Food

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TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)



Tender Beer Pot Roast (in Dutch Oven, Braised with Porter Ale) image

How to cook a classic beer braised pot roast in Dutch oven. In this recipe we use rump and porter ale and cook the beef low and slow for tender texture and amazing flavors.

Provided by CraftBeering

Categories     Cooking with Beer

Time 3h40m

Number Of Ingredients 17

3 lbs beef roast (rump (aka bottom round), top round, chuck or brisket)
1 tbsp flour
salt (to taste, but use generously)
pepper (to taste, but use generously)
2 tbsp cooking oil
1 onion, rough chop
3 cloves garlic, minced
1 tbsp (heaping) tomato paste
12 oz porter ale*
2 cups beef stock
1 tbsp dark brown sugar
8 sprigs thyme, leaves picked + more for garnish
1 lbs small gold potatoes or red potatoes, cleaned
4 carrots, sliced in diagonal chunks
3 tbsp butter
1/4 cup AP flour
1 1/2 to 2 cups of braising liquid (pot roast juices)

Steps:

  • Bring the beef to room temperature before you handle it.
  • Mix flour, salt and pepper and coat the beef all over.
  • Preheat the oven to 275-300 F (depending on your oven's calibration).
  • Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
  • Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
  • Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
  • Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
  • Reserve the juices to use in gravy (optional) and break up the roast before serving.

Nutrition Facts : Calories 999 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 299 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 83 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

BEER-BRAISED BRISKET POT ROAST



Beer-braised brisket pot roast image

Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 5h5m

Number Of Ingredients 11

1 beef stock cube , crushed
1 tsp dried tarragon
2 tsp cracked black pepper
2kg rolled beef brisket
1 tbsp sunflower oil
500-550ml bottle of dark ale
2 tbsp beef extract
1 tbsp muscovado sugar
2 tbsp dried onion flakes
500ml beef stock
long-stem broccoli , to serve (optional)

Steps:

  • Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
  • Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium

BEER-BRAISED BEEF



Beer-Braised Beef image

Provided by Nancy Fuller

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 14

One 3-pound brisket, first cut
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 cloves garlic, smashed
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 tablespoons tomato paste
1/4 cup apple cider vinegar
3 cups chicken stock
Two 12-ounce bottles brown ale

Steps:

  • Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
  • Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
  • Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
  • To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
  • Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
  • Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

POT-ROASTED BEEF BRISKET



Pot-roasted beef brisket image

Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy

Provided by Good Food team

Categories     Dinner, Main course

Time 3h35m

Number Of Ingredients 14

1-1¼kg/2¼-2¾ lb boned and rolled beef brisket
5 tbsp vegetable oil
large knob of butter
2 large onions, halved and sliced
2-3 celery sticks, finely chopped
2 carrots, sliced
200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced
500-550ml bottle brown ale or stout
a few fresh thyme sprigs
2 bay leaves
1-2 tsp light muscovado sugar
500g parsnips, cut into wedges
1 tbsp Dijon mustard
chopped fresh parsley or thyme to serve

Steps:

  • Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
  • Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
  • An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
  • Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
  • To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

Nutrition Facts : Calories 575 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.53 milligram of sodium

BEER BRISKET



Beer Brisket image

This brisket turns out so tender and juicy - no knife required!

Provided by Anna B.

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 12

1 (4 pound) beef brisket, trimmed of fat
salt to taste
1 large onion, sliced
1 (12 fluid ounce) can beer
1 tablespoon brown sugar
1 cube beef bouillon
2 tablespoons coarsely ground black pepper
2 teaspoons minced garlic
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
  • Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 10.9 g, Cholesterol 124.4 mg, Fat 41.9 g, Fiber 1.1 g, Protein 32.1 g, SaturatedFat 16.4 g, Sodium 230.2 mg, Sugar 3.4 g

BEEF BRISKET POT ROAST



Beef Brisket Pot Roast image

Make and share this Beef Brisket Pot Roast recipe from Food.com.

Provided by KathyP53

Categories     Roast Beef

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 14

1 (4 lb) beef brisket, with 1/3-inch layer fat
salt
fresh ground black pepper
1/4 cup extra virgin olive oil
5 garlic cloves, smashed
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
2 rosemary sprigs
2 small dried red chilies
2 cups dry red wine
1 (14 ounce) can plum tomatoes, drained
3 cups low sodium chicken broth

Steps:

  • Preheat oven to 325 degrees. Season brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cool over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
  • Add the garlic, onions, carrots, and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary, and chiles, and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
  • Add chicken broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
  • Strain the contents of the roasting pan through a coarse straiiner set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper.
  • Carve the brisket into 1/3" slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
  • Best brisket: Refrigerate sliced and sauced brisket for up to two days. Cover with foil and bake in a 350 degree oven until heated through, about 30 minutes.

Nutrition Facts : Calories 866.1, Fat 67.7, SaturatedFat 25.4, Cholesterol 165.6, Sodium 193.7, Carbohydrate 10.5, Fiber 1.7, Sugar 4.3, Protein 41.4

BEER-BRAISED BRISKET WITH ONIONS



Beer-Braised Brisket With Onions image

Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.

Provided by Oolala

Categories     Roast Beef

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (3 1/2-4 lb) beef brisket, trimmed of fat
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 lbs onions, halved lengthwise, thinly sliced lengthwise (6 cups)
1 turkish bay leaf (or 1/2 California bay leaf)
1 (12 ounce) bottle beer, not dark
1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F.
  • Pat brisket dry and sprinkle with salt and pepper.
  • Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
  • Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
  • Remove from heat and transfer half the onions to a bowl.
  • Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
  • Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
  • Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
  • Cool in sauce, uncovered about 30 minutes.
  • Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
  • Slice meat across the grain and serve with the sauce.

Nutrition Facts : Calories 717.2, Fat 56.2, SaturatedFat 21.7, Cholesterol 144.9, Sodium 426.8, Carbohydrate 13.2, Fiber 1.6, Sugar 4.9, Protein 35

BEER-BRAISED POT ROAST



Beer-Braised Pot Roast image

Make and share this Beer-Braised Pot Roast recipe from Food.com.

Provided by WI Cheesehead

Categories     Roast Beef

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs top round beef roast, trimmed of fat
6 onions, quartered
6 garlic cloves, pressed
8 ounces mushrooms, quartered
12 ounces beer
1/2 cup cold water
1/4 teaspoon ground turmeric
1 pinch ground cinnamon
2 teaspoons browning sauce
1/4 cup flour
16 ounces dry wide egg noodles or 16 ounces kluski noodles

Steps:

  • Coat a nonstick skillet with cooking spray and heat over medium-high heat.
  • Add the beef, and cook, stirring occasionally, until brown, 5 to 10 minutes.
  • Remove to the crock pot and add the onions, garlic, mushrooms, beer and bay leaf.
  • Cover and cook on LOW until the beef is very tender and a meat thermometer register 160°F (71°C), 8 to 10 hours.
  • Remove beef to a platter, reserving the beer-onion mixture; keep the beef warm.
  • Discard the bay leaf and pour the beer-onion mixture into a saucepan.
  • In a small measuring cup, combine the water, turmeric, cinnamon, browning sauce, and flour. Pour into the beer-onion mixture and cook, stirring, over medium heat until thickened.
  • Meanwhile, cook the noodles according to package directions. Drain well.
  • Slice the beef and serve with the beer-onion mixture and noodles.

Nutrition Facts : Calories 586, Fat 24.9, SaturatedFat 9.7, Cholesterol 126.1, Sodium 85.3, Carbohydrate 55.3, Fiber 3.5, Sugar 5.1, Protein 31.3

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