Strong Patrick-brined Beef Brisket-stuffed Baked Potato with Jameson Gravy & Crispy Onions
Serve this recipe with your favorite side dish of potatoes and vegetables. Or as pictured, serve the dish in a baked potato with crispy fried onions!
Try baking a potato at 425 degrees for 90 minutes, seasoned with a little salt and pepper and stuff this yummy brisket in side the potato, top with the Jameson gravy and garnish with a few fresh green onions.
Prep Time
Varies: see ingredientsIdeal Cooking Time
Varies: see ingredientsNumber of servings
VariesIngredients
Part one ingredients: Strong Patrick and Jameson Beef Brisket Brine
Yield: 1 x brisket (average brisket is 12 lbs.)
Cook Time: 10 Minutes
Prep Time: 3-7 days
2 litres water or 2 kg ice
2 bottles Beau’s Strong Patrick Irish-style Red Ale (1.2 litres)
200 ml Jameson Irish Whiskey
400 g kosher salt
100 g white sugar
1 tbsp bog myrtle or Bay leaves
10 g black peppercorns, whole
10 g yellow mustard seeds
10 g coriander seeds
10 g thyme
10 g rosemary
50 g garlic, split in 1/2
25 g pink salt/curing salt
Part two ingredients: Strong Patrick and Jameson Beef Brisket
Yield: 1 x brisket (average brisket is 12 lbs.)
Prep Time: 20 minutes
Cook Time: 6-8 hours + 30 min for gravy
Roasting ingredients
1 bottle Strong Patrick Irish-style Red Ale (600 ml)
600ml beef stock (or water)
4 onions, peeled, quartered
4 carrots, peeled, cut into 2-inch pieces
2 heads of garlic, cut in half
4 ribs celery, cut into 2-inch pieces
2 bay leaves
1 tsp black peppercorns, whole
Part three ingredients: gravy
1 litre braising liquid from the brisket
2 oz. Jameson Irish Whiskey
3 tbsp butter
2 tbsp flour
4 cloves fresh garlic, minced
1 medium onion, minced
¼ cup heavy cream
4 sprigs fresh thyme, picked and chopped
1 tsp fresh cracked pepper
Directions
Part one process: Strong Patrick and Jameson Beef Brisket Brine
Bring all ingredients to a boil, cool. Pour over brisket.
Place weight on top to ensure meat is completely submerged in brine. Leave in brine for a minimum of three days.
Part two process: Strong Patrick and Jameson Beef Brisket
1. Preheat oven to 300°.
2. Remove brisket from brine, pat dry with paper towel and discard brine.
3. Place veggies in a single layer on the bottom of a heavy bottom roasting pan big enough to hold the brisket.
4. Lay the brisket on top of the veggies.
5. Pour beer over the brisket, add stock.
6. Cover with a piece of parchment before covering tightly with tinfoil and place in a preheated 300° oven for 6-8 hours or to desired tenderness. Check with a fork after 6 hours, if it begins to flake, turn temperature down to 200° for remaining 2 hours. If it is still firm, return to 300° oven for the remainder of the cook time. Cook time may fluctuate depending on the size of the brisket.
7. When brisket is fork tender, remove tinfoil, let stand for 5-10 min before straining off liquid into a sauce pot for the gravy. Keep liquid warm for the next steps.
Part three process: gravy
1. In a small saucepan, melt butter. Add flour (to make a roux) and cook out butter and flour until it starts to turn light brown and nutty.
2. Slowly add warm braising liquid to the roux, one ladle at a time, using a whisk to remove lumps. Keep adding liquid until 1 litre is reached.
3. Add Jameson, minced onion, garlic and pepper. Simmer 5-10 min. over medium heat. Stirring occasionally as not to scorch.
4. Add heavy cream and return to a simmer for another 5-10 minutes. Reduce to thicken sauce to desired thickness to coat the back of a spoon.
5. Strain gravy to remove any lumps. Return to stove and add fresh thyme. Heat slowly before serving with shaved brisket.