Guinness Braised Brisket
Infused with the deep, malty richness of Guinness stout, this Guinness Braised Brisket is the ultimate comfort food for cozy gatherings or hearty dinners. Tender beef brisket is slow-braised for hours with aromatic vegetables, garlic, and fresh herbs, creating a symphony of flavor that’s both rustic and refined. The addition of tomato paste and beef broth enhances the richness of the braising liquid, while the stout lends a subtle bitterness that perfectly complements the fork-tender meat. Whether served with mashed potatoes, crusty bread, or a simple side salad, this one-pot wonder transforms a humble cut of beef into a show-stopping centerpiece. Perfect for meal prepping or entertaining, it’s a dish that effortlessly balances bold flavors with comforting familiarity.
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Recipe Information
Ingredients
- 4 lbs beef brisket
- 1.5 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 2 large yellow onions, sliced
- 4 medium carrots, cut into chunks
- 3 stalks celery stalks, cut into chunks
- 4 cloves garlic cloves, minced
- 3 tbsp tomato paste
- 16 oz Guinness stout
- 2 cups beef broth
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
Instructions
Preheat your oven to 325°F (163°C).
Pat the brisket dry with paper towels and season both sides with kosher salt and black pepper.
Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Brown the brisket on both sides, approximately 4-5 minutes per side, then remove it from the pot and set aside.
Add the sliced onions, carrots, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally.
Stir in the minced garlic and tomato paste, cooking for 2 minutes until fragrant.
Pour in the Guinness stout, scraping the bottom of the pot to deglaze and incorporate any browned bits. Bring it to a simmer.
Add the beef broth, fresh thyme sprigs, and bay leaves to the pot. Return the brisket to the Dutch oven, making sure it's mostly submerged in the liquid.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 3.5-4 hours, or until the brisket is tender and easily pulled apart with a fork.
Remove the brisket from the pot and let it rest on a cutting board, tented with foil.
Optional: To thicken the sauce, strain out the vegetables (if desired) and simmer the liquid on the stovetop. Whisk in the flour and cook for 3-4 minutes until thickened.
Slice the brisket against the grain and serve with the braising liquid and vegetables.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 88 mg | 7% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
