Hi guys! It’s been a while since I’ve shared some of my recipes on the blog. I’ve been meaning to share this Beef Brisket recipe for a while now. It’s a recipe developed when I took part in the Castle Milk Stout Chef 2017 campaign. We were given ingredients and had to come up with a dish using those ingredients.
It was my first time cooking brisket, infact, it was my first time even buying beef brisket. I’m sure I’m not the only one who is not part specific when shopping for meat. Being part of the campaign aroused my curiosity as to how to cook different cuts. Brisket is a tough cut, it requires patience but the results are totally worth it. The recipe is perfect for the winter season. Enjoy it with good friends – good food always tastes better when enjoyed with loved ones, I say.
Another idea is to cook this meal for day on Father’s Day. He’ll LOVE every bite. Happy cooking!
Stout Braised Beef Brisket and Creamy Samp
Preparation time: 15 minutes
Cooking time: 3 hours 30 minutes
5ml (1tsp) Spanish smoked paprika
10ml (2tsp) salt
10ml (1tsp) garlic powder
5ml (1 tsp) ground black pepper
10ml (1tsp) golden brown sugar
5ml (1tsp) English Mustard
2kg beef brisket, ask your butcher to trim it and remove the bone
30ml (2 Tbsp) olive oil
1 onion, quartered
4 baby carrots, cut into half lengthwise
3 garlic cloves, peeled
340ml Castle Milk Stout
250ml (1 cup) beef stock, stock cube dissolved in 1 cup or boiling water)
15ml (1Tbsp) tomato paste
3 sprigs of thyme
5 bay leaves
- Preheat oven to 180ºC.
- Combine dry rub ingredients. Season the brisket generously on both sides with the rub.
- In a heavy bottomed pan, add oil and sear brisket on all sides. Remove the brisket from the pan and put it on a board.
- Add onion, carrots, garlic into the pan and cook for a minute or two, stirring continuously.
- Deglaze the pan with the Castle Milk Stout, then add the brisket, veggies, tomato paste, thyme and bay leaves. Roast uncovered for one hour.
- Cover the pan with foil and continue to cook for 2 hours. After 2 hours, remove the foil and cook for another 30 minutes. Remove from the oven and allow to rest for 20 minutes before slicing.
- Strain the remaining sauce and transfer into a gravy boat to serve.
2 cups of white samp
1 chicken stock cube
30ml (2Tbsp) fresh cream
1 red pepper, seeds removed and cut into strips
Green beans, sliced
Zest and juice of 1 small lemon
5ml (1tsp) honey
Fresh parsley, chopped and extra for garnishing
- Soak the samp in cold water overnight. Drain the water, rinse samp add fresh water and cook until soft.
- In a frying pan, heat oil and red pepper and green beans for approximately two minutes without losing the texture.
- Add samp and the rest of the ingredients and serve with brisket. Drizzle with gravy and garnish with parsley.
Image Credit: William Baldie