The Recipe Corner
Irish Brisket Pot Roast for St. Patrick's Day
Author: Stan Fishman
- 1 U.S. Wellness Meats beef brisket point
- Coarse unrefined sea salt
- Freshly ground organic black pepper
- 2 tablespoons U.S. Wellness Meats beef tallow, (or Irish grassfed butter, such as Kerrygold)
- 2 medium organic onions, peeled and thinly sliced
- 2 medium organic carrots, peeled and cut into 1/4 inch slices
- 3 organic green onions, finely chopped
- 1/2 cup U.S. Wellness Meat beef marrow bone broth, (or homemade grassfed beef bone broth)
- 1 cup Guinness® extra stout
- 6 branches fresh organic thyme, (or 1 teaspoon dried organic thyme)
- 1/2 teaspoon additional coarse unrefined sea salt
- 1/2 teaspoon additional freshly ground organic black pepper
- 2 tablespoons organic cornstarch, mixed with 2 tablespoons filtered water
- Remove the meat from the refrigerator at least 1 hour before you plan to cook it, so it may come to cool room temperature.
- Season the meat generously on all sides with the sea salt and the pepper.
- In a casserole large enough to hold the meat, melt the tallow (or butter) over medium heat. When the fat is hot and bubbly, place the meat in the casserole, fat side down. Let the meat brown for 5 minutes over medium heat.
- Turn the meat fat side up, and let it brown for another 5 minutes over medium heat.
- Remove the meat to a plate, then add the onions, carrots, and green onions to the fat remaining in the casserole. Let this mixture cook over medium heat, stirring occasionally, for 10 minutes.
- Preheat the oven to 250 degrees.
- Return the meat to the casserole, fat side up. Add the beef broth, Guinness® stout, thyme, and the additional salt and pepper. Stir well, and bring the mixture to a simmer over medium heat.
- When the mixture reaches a simmer, cover the casserole, place in the preheated oven, and cook until a fork goes into the meat very easily, which will take about 3 hours.
- When the meat is ready, put the roast on a plate, and bring the liquid to a simmer on the stove. Mix the cornstarch and the water, and add this mixture to the simmering liquid. Let the mixture simmer until it thickens enough to coat the back of a spoon.
- Slice the pot roast thinly against the grain, and serve with the wonderful gravy.