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Steamed Brisket in Guinness®

Reviewed: Mar. 17, 2013
Josie, this was a very good rub and process to prepare the brisket. I knew going into this I did not want to boil the brisket in a pot of water. The brisket was so tender and juicy, there was barely a chance to cut it into slices. Not complaining, and neither was anyone else in my family. There are hardly any leftovers from the three of us who eat meat in the house. My brisket was only 3lbs. I baked it in a roasting pan with foil tightly on top of roasting pan and put the roasting pan lid on top of that for 6 hours at 275 F. I know you recomended 250 F and maybe thats why it was just fall apart delicious. The ony things I did differently were minimal. I know everyone has their likes and ideas of what they want to do, or, have no idea, and thats what brings them to this site. So, this is what I did different. I used only 3 cups of Guinness Extra Stout, and made a 1 cup vegetable broth, of which I only used 1/2 cup, or so. To that broth I added, 1/2 tsp. horseradish (prepared), 3 cloves minced garlic, 1 tsp. worcestershire. In the bottom of roaster I put 3 pcs. of celery, to keep brisket off bottom, onions, then brisket on top. Added stout, vegetable broth (slowly) over top and put carrots, around it. In the city of "Constant Chaos", great food will keep them quiet, for a bit...
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