RECIPE: Stout Braised Beef Brisket And Creamy Samp



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

Serves: 6




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


Spice Rub

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


Before it goes into the oven



  • 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.


Don’t be stingy with the gravy 😉


Creamy Samp


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.


Enjoy the meal with Castle Milk Stout.


You might also be interested in these recipes with Castle Milk Stout:

Drizzle n Dip Stout Chicken 

Stout Beef and Mushroom Stew


Image Credit:  William Baldie

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

  • Ian Lewis

    Two really great recipes….Thank you! Used your uJeqe recipe the other day and it was a winner. I have been cooking with stout for ten years now….Just a hint from my experience leave the bone in the meat it just adds so much flavour…Just debone when serving if you have finicky guests

    • Hi Ian,

      Hope 2018 is treating you well so far! 🙂

      I can’t thank you enough for the feedback. I’m glad you tried the recipes and enjoyed them. Your ‘leave on the bone’ tip is appreciated, I will try it soon. 🙂

      Thuli Xx

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