Delicious recipe for tender beer braised brisket with a meaty chocolate gravy
1 1/2 kg bone-in brisket, in one piece
Ina Paarman’s Garlic Pepper Seasoning
1/4 cup (60ml) Dijon Mustard
1/4 cup (60ml) soft brown sugar
1 x 2-3cm piece of fresh ginger, grated
3 T (45ml) canola oil
2 medium onions, halved lengthways and sliced across into half rings
1/2 t (2,5ml) Ina Paarman’s Green Onion Seasoning
3 T (45ml) flour
1 bay leaf
1 x 750ml bottle of milk stout beer
2 x 25g sachets Ina Paarman’s Liquid Beef Stock
2 cups (500ml) water
1 – 2t (5ml – 10ml) balsamic vinegar
2 blocks dark chocolate
Season brisket generously with Garlic Pepper and rub with olive oil. Leave to stand at room temperature for an hour.
Adjust oven rack to one slot below middle. Preheat oven to 200C. Combine mustard, brown sugar, and ginger in a small bowl. Place brisket best side up, on a wire rack set over a large roasting pan. Add 1 cup (250ml) of water to the pan. Spread mustard mixture over the top of the brisket.
Roast the meat until top is nicely browned, +- 30 minutes. Remove brisket from the oven and reduce oven temperature to 150C.
Meanwhile, heat a large heavy ovenproof pot with canola oil over medium heat. Add onions; seasoned with Green Onion Seasoning and cook, stirring often, until deep golden brown. Reduce heat to medium-low add flour, and cook, stirring often, until mixture smells nutty.
Add bay leaf, beer, Beef Stock and water. Bring to a simmer.
Add brisket, best side up. Cover pot with foil and then the lid. Transfer to the oven. Cook, for 3 1/2 hours, switch off the oven and leave overnight.
Before serving, remove the fat and keep for later. Reheat the oven to 180C. Put the meat, back in the oven without a lid to heat through for 30 minutes. Transfer to a cutting board. Cover with foil and let rest while finishing the sauce.
Discard bay leaf, bring sauce to a boil, reduce and simmer, until thickened and well balanced. Taste for seasoning. Add the chocolate and stir in to melt. Add a teaspoon or two of balsamic vinegar. Slice brisket. Serve with braising liquid.
By: Ina Paarman