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Beer Braised Brisket With Carrots And Parsnips Recipe

Impress your St. Patrick's Day guests (or any day!) with this tender, flavorful beer-braised brisket. A delicious alternative to corned beef, this Good Food Magazine (March 1986) recipe features melt-in-your-mouth brisket, perfectly roasted carrots, and sweet parsnips. This rich and satisfying dish is perfect for a special occasion or a cozy weeknight dinner.

Prep Time 30 mins
Cook Time 165 mins
Calories 668.6 kcal
Protein 144g
Rating 5.0 (1 Reviews)
Beer Braised Brisket With Carrots And Parsnips 118

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beer Braised Brisket With Carrots And Parsnips

  • 3-4 pound beef brisket
  • 1 tablespoon brown sugar
  • whole cloves (not specified in recipe)
  • 1 (12 ounce) bottle dark beer or ale
  • 1/4 cup cold water
  • 3-4 medium carrots, peeled and cut into 1-inch pieces
  • 3-4 medium parsnips, peeled and cut into 1-inch pieces
  • butter (not specified in recipe)
  • fresh parsley, chopped (for garnish)
  • 2 tablespoons cornstarch
  • red wine vinegar (not specified in recipe)
  • salt, to taste
  • 1-2 tablespoons olive oil
  • freshly ground black pepper, to taste
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon tomato paste
  • 1 teaspoon hot sauce (optional)
  • 1 bay leaf
  • 2 tablespoons flour

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How to Make Beer Braised Brisket With Carrots And Parsnips

  1. Preheat oven to 325°F (160°C).
  2. Season the brisket generously with salt and pepper.
  3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
  4. Sear the brisket on all sides until browned, about 2-3 minutes per side.
  5. Remove brisket from pot and set aside.
  6. Add chopped onion to the pot and cook until softened, about 5 minutes.
  7. Add minced garlic and cook for 1 minute more.
  8. Return the brisket to the pot.
  9. Pour in the dark beer, beef broth, Worcestershire sauce, thyme, and rosemary.
  10. Bring to a simmer, then cover the pot tightly.
  11. Transfer the pot to the preheated oven and braise for 2.5-3 hours, or until the brisket is fork-tender.
  12. Remove the brisket from the pot and let it rest for 15 minutes before slicing.
  13. Add the carrots and parsnips to the braising liquid in the pot. Simmer until tender, about 20 minutes.
  14. Slice the brisket and serve it over the carrots and parsnips, spooning the braising liquid over the top.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

28g

Fat

53g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat European The Americas American Spring Recipes Fall Recipes Holiday Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef European Dinner Party Holiday Event Irish Dietary Hanukkah Low Sodium Low Calorie Low Carb Passover St Patricks Day Low In Something Meat 4 Hours Or Less