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 ingredients

Ideal Cooking Time

Varies: see ingredients

Number of servings



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


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.


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