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St Patrick’s Day recipe: Guinness Barbecue Brisket

Barbecue expert Paul Yates, who tours the country serving gourmet food on his Monolith Ceramic Grill, offers his favourite dish to celebrate St Patrick’s Day.


Medium
2-3
12 hours
Published: March 16, 2018
Categories:

Guinness Barbecue Brisket

According to Paul the secret to this St Patrick’s Day recipe is two fold:

  1. The Guinness (Irish stout) marinade adds tenderness and a full flavour
  2. Use a barbecue which can slow cook, indirectly. Paul uses a Monolith ceramic grill which can slow cook and retain all the juiciness in the brisket.

Brisket is normally sold as a roll, tied up with twine.

Go to your local butcher and ask for a 2kg hunk that has yet to be rolled.

Now it’s time to prepare the marinade:

Place all the ingredients in a bowl and make sure that the sugar has completely dissolved; a 30 second blast in the microwave will do this.

Chill the marinade in the refrigerator for 60 minutes and then pour over the brisket (either in a pan or better still in a large plastic bag).

To help the marinade work its magic, overhaul the brisket every hour or if in a bag, give it a squeeze.

Continue this process for a minimum of four hours.

When the marinade time is over, set your barbecue up for indirect cooking at 110°C or 225°F.

Place a water bath under the brisket and cook for about four hours.

Continue to cook at 110°C or 225°F until the core temperature of the brisket reaches 90°C (195°F) which may take a further two to four hours.

When you hit the desired core temperature, remove the brisket from the barbecue, wrap it in foil and allow it to rest for a further two hours.

During this resting phase you have plenty of time to prepare and cook the veggies.

Potatoes and cabbage lightly braised in a little more Guinness over indirect heat in the barbecue is perfect.

• For more reviews, recipe tips and advice visit Paul’s website www.barbecue-smoker-recipes.com

Ingredients

  • 330ml (1 bottle) of Guinness
  • 120ml water
  • 60ml (4 tablespoons) Worcestershire sauce
  • 60ml (4 tablespoons) vegetable oil
  • 60g brown sugar
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon soy sauce
  • 2 cloves garlic (peeled and crushed)
  • 1 medium onion peeled and finely chopped
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