Beef Brisket can be prepared many ways… but I’m telling you this Boyne Brewhouse Braised Beef Brisket is one of our favorite recipes for a tender, juicy and flavour packed beef brisket!
And it’s so absolutely easy to make! It’s the ultimate stress free family dinner because it needs to be prepared a couple of days in advance then just straight in the over on the day for a stress free meal!
If you want to know a bit more about this cut, we have a short post on Beef Brisket, Budget Friendly, Versatile and Delicious as part of our Winter Series.
Ingredients for the Boney Brewhouse Braised Beef Brisket with Horseradish Mash (6 Portions)
For the beef
- 1.5kg Beef brisket
- For the marinade
- 5 cloves Garlic crushed
- 3tbl Brown sugar
- 1tbl Dijon mustard
- 1tsp Paprika
- 1/2 tsp Ground Cumin
- pinch Cayenne pepper
- 5tbl Rapeseed oil
- 2tsp Pink Salt
- 1tbl Freshly cracked black pepper to taste
For the braise
- 1 Onion thinly sliced
- 3 Carrots cut into quarters lengthwise
- 3 sprigs Thyme
- 1 btl Boyne Brewhouse larger
- 2 Bay leaves
For the mash
- 1.5 kg Maris Piper potatoes cut into 1 inch dice
- 4-5 tlb Horseradish sauce
- 300ml Single cream
- Salt & pepper to season
- For the marinade place the garlic, sugar, mustard, rapeseed oil, black pepper, cumin, paprika, cayenne and the salt in a food processor and blend until smooth, then rub all over brisket, working into all the crevices then wrap in cling film and leave in the fridge for two days.
- When ready to cook remove the brisket from the fridge and leave at room temperature for an hour.
- Then place the thyme, bay, sliced onion and carrots on the bottom of a deep oven dish, remove the brisket from the cling film, then add the brisket on top of the onions, make sure the brisket is fat side up then add the larger and cover with grease proof paper and foil.
- Place the brisket in to a preheat the oven set to 190°C and braise until meat is tender around 5–6 hours, then remove from oven and take the brisket out of the braising liquid, strain the onions and other ingredients and reduce the liquid until sauce consistency.
- For the mash, while the beef is braising in the oven, place the potatoes in a saucepan filled with cold salted water.
- Bring to the boil and cook for about 25 minutes, or until soft; when the potatoes are done, drain the water and return to the saucepan over a really low heat to dry out, then add the horseradish sauce & cream to the saucepan, mash well and season.
- Keep the brisket on the tray and place in the oven at 300°C for five to ten minutes until brown and crisp.
- Let brisket rest for half an hour then slice
- Serve with onions spooned over, the mash, seasonal veg and the sauce (reduced braising liquor)
We really hope you enjoy this Boyne Brewhouse Braised Beef recipe as much as we do!