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Guinness Braised Brisket

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At Atlanta’s Murphy’s restaurant, chef Ian Winslade injects every bite of his upscale comfort food with some of his English heritage: Here, he takes brisket to the supper table with a few cans of Guinness and a long, slow roast.

Makes: 4

  • 1 2-pound beef brisket, trimmed, salt and pepper to taste
  • 12 gallon chicken stock
  • 24 ounces Guinness stout
  • 14 cup Dijon mustard
  • 1 ½-quart can diced tomatoes
  • 1 cup tomato paste
  • 12 cup soy sauce
  • 14 cup molasses
  • 12 ounce thyme
  • 1 bay leaf


• Preheat an oven to 325 degrees. Season the brisket with salt and pepper.
• In a large Dutch oven on high heat, sear the brisket until browned on all sides.
• Add the remaining ingredients to the brisket and stir, scraping up the browned bits on the
bottom of the Dutch oven. Cover and roast 5
to 6 hours, or until the brisket is fork-tender.
• Let the brisket cool slightly in the braising liquid. Remove the meat to a serving platter, cover, and pour the braising liquid into a saucepot over medium heat. Let the liquid reduce by half, about 10 minutes. Serve the brisket with the pan sauce and horseradish sauce (see above).


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