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{{#seo:
|title=Slow roast beef brisket with Guinness Beef crockpot recipes
|titlemode=replace
|keywords=#beef #gravy #onions #garlic #carrots #herbs #guinness #mushrooms #cornflour #slowroastbeefbrisketwithguinness #casseroledish
|hashtagrev=032020
|description=I thought that it would be nice to do some experimenting with brisket as it is so good for slow-roasting because of its high collagen content. Crockpot recipes
}}

Eating with friends recently, we all had a marvellous meal of [[beef brisket]]. I thought that it would be nice to do some experimenting with this cut of meat as it is so good for [[slow-roasting]] because of its high collagen content. Initially I was going to use [[Red wine|red wine]] until I spotted a can of [[Guinness]] in the cupboard!

Silverside of [[Beef|beef]] would be an equally good cut to use for this recipe.

Once the [[Onions|onions]], [[Garlic|garlic]] and [[Beef|beef]] have been [[Browned|browned]], this recipe could be made in a [[Slow cooker|slow cooker]].

{{recipesummary
|TotalCalories = 960
|PortionCalories = 240
|DatePublished=28th July 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 5 hours 20 minutes
|PrepTime = 20 minutes
|CookTime = 5 hours
|Image = [[Image:Pot roast beef brisket with Guinness recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Melts in your mouth''

5/5 

The most tender beef is when it's slow cooked, wither in beer or wine.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 1 kg brisket of [[Beef|beef]], rolled and tied with [[butchers' string]]
| 440 ml can of [[Guinness]] original
| A few tablespoons of [[Olive oil|olive oil]]
| 8 small [[Onions|onions]] or [[Shallots|shallots]], peeled and halved
| 3 Cloves of [[Garlic|garlic]] or to taste, peeled and chopped
| [[Freshly ground black pepper]]
| 2 [[Carrots|carrots]], peeled and sliced
| A handful of [[Dried|dried]] [[Porcini mushrooms|porcini mushrooms]], or any strongly flavoured [[Dried mushrooms|dried mushrooms]]. Even fresh [[Button mushrooms|button mushrooms]] would do at a push
| 2 tablespoons [[Balsamic vinegar|balsamic vinegar]]
| 2 tablespoons of your favourite acidic [[Vinegar|vinegar]]. [[Sherry vinegar]] would be my choice here
| A stick of [[Celery|celery]] with leaves if possible. I used some [[Cutting celery|cutting celery]] that was just about to go to [[Seed|seed]]
| A small sprig of fresh [[Thyme|thyme]]
| 2 small fresh [[Bay leaves|bay leaves]]
| A sprig of [[Parsley|parsley]]
| A small cube of [[Jaggery|jaggery]], scraped to powder or a level tablespoon of [[Brown sugar|brown sugar]]
| 1 pint of hot [[Beef Stock|beef stock]]
| [[Cornflour]] to thicken if required

}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 150° C (300° F - gas 2)
<gallery widths=250px heights=250px perrow=5>
Image:Locro simmering.jpg|thumb|300px|right|Seal the casserole lid with scrunched up [[tin foil]]
Image:Pot roast beef brisket with Guinness ingredients.jpg|thumb|300px|right|Pot roast brisket with [[Guinness]], the ingredients
</gallery>
===Method===

{{RecipeMethod
| I'm never keen on [[Vegetables|vegetables]] that have been slow cooked, so apart from the [[Mushrooms|mushrooms]] and the [[Beef|beef]], everything else will be discarded or used to make the [[Gravy|gravy]] once the cooking has been finished. I leave the [[Herbs|herbs]] whole for easy removal.
| Heat the [[Olive oil|olive oil]] in a large [[Casserole dish|casserole dish]], grind lots of fresh [[Peppercorns|pepper]] into the hot [[Oil|oil]] and then [[Brown|brown]] the [[Beef|beef]] on both sides.
| Add the [[Onions|onions]] and [[Garlic|garlic]] and sauté for 4 minutes.
| Add the remaining ingredients and mix well.
| Seal the [[Casserole dish|casserole dish]] with scrunched up [[Silver foil|silver foil]] and [[Pot roast|pot roast]] in the [[Oven|oven]] for about 5 hours.
| Discard the [[Carrots|carrots]] and [[Herbs|herbs]].
| Drain as much of the [[Stock|stock]] as you need to make the [[Gravy|gravy]], together with some of the [[Onions|onions]] and [[Garlic|garlic]]. Reduce a little if you wish and then thicken by stirring in a few teaspoons of [[Cornflour|cornflour]] or [[arrowroot]] that has been mixed with a little cold water, bring to a bubble and whisk until it is at your desired consistency.
| You could liquidise some of the [[Carrots|carrots]] and [[Herbs|herbs]] too and add to the [[Gravy|gravy]] if you wish.
| Slice very thickly and serve with the [[Mushrooms|mushrooms]] and [[Gravy|gravy]].
}}
===Variations===
You could omit the herbs and vegetables and just use a very strong [[vegetable stock]].
===Serving suggestions===
[[Peas]] or [[Broccoli|broccoli]] and [[Crispy jacket potatoes|crispy jacket potatoes]] would be my choice.
{{RecipeLine}}
* [[Slow roast recipes]]
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Irish recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Slow cooker recipes]]
[[Category:Stews and casseroles]]
[[Category:Cooking with beer]]
[[Category:Stewed, braised or pot roasted]]

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