Brisket, what a magnificent roast. Every cook should have a good brisket recipe ready for their Christmas feast. Doing it Pat Wethmar’s way will have your brisket come out of the oven juicy and tender, its flavours enhanced by the roasted coffee-notes of the stout beer in the braising liquid. She also added home-made bone marrow broth to the braising liquid, which you can recipe with good quality beef stock.
What we love: This beer-braised recipe is inspired by a special family memory. Pat’s late husband Wimpie , founder of Chalmar Beef, marked the birth of son Willem (now Chalmar CEO) with a case of Guinness stout. The last few are left unopened as a treasure memento.
Pat brisket dry, score fat and rub generously all over with oil, salt and pepper. Cover and refrigerate (overnight for best results). Let the meat reach room temperature before cooking, about 1 hour.
Preheat the oven to 160°C.
Heat avocado oil in a heavy pot over medium high heat and brown the meat well on both sides, 10 minutes in total. Remove from the heat and transfer to a large casserole dish or roasting pan with tight-fitting lid.
Place the brisket fat side up with the onions, garlic, carrots, bay leaves and bone broth or beef stock. Pour the beer over. The liquid should come about halfway up the sides of the brisket. Put the lid on and braise in the oven until very tender, 4-5 hours. Should you prefer it more browned, remove the lid 30 minutes or so before removing from the oven.
Allow the brisket to rest 30 minutes before carving or shredding. Serve with horseradish cream
Brisket can be braised 1 day ahead. Let it cool, cover and chill. Reheat covered at 160°C.