7 Reviews of guinness braised brisket

From: MarieAlice

On Oct 24, 2004

I made this yesterday for dinner and everyone agreed, it was the most delicious brisket we had ever had. I made a few changes. First of all I didn't cook it in the crockpot. I cooked it in my Creuset casserole pot in a slow (130*C) oven for about 6 hours instead, and I added a bay leaf to the mixture. It turned out perfect, tender and deliciously flavourful. For the gravy I skimmed off any fat, then removed the bay leaf and cloves, then mashed the vegetables with a potato masher, thickening the mixture with some flour and water I had shaken together in a jar. The gravy was delicious as well! I cooked two briskets and there was very little left when all was said and done. Thanks very much for a wonderful meal!

From: Michelle S.

On Mar 17, 2003

I served this on St Patricks Day, my husband asked me please NOT to wait to next year to fix this again! I had to substitute a chuck roast as I couldn't find brisket. But it turned out wonderful! I pureed the sauce with the veggies for a bit thicker sauce. The ONLY thing I would change is to cut back on the sugar. I served it with potatoes that I cooked with the roast and buttered cabbage. A great St Patty's Day meal!

From: Diane B.

On Jan 17, 2005

I made this yesterday! YUM I did follow some others advise and only used 1/4C brown sugar, and in my crock there was no room for the water, so I didn't add it... and it turned out fabulous!

From: petlover

On Sep 5, 2008

WOW- this is the best brisket!! I have made a number of crock pot recipes but many times the meat is tough-- I made this as the recipe states but I didn't have guinness- so I used regular beer-- I also used only extra beef broth-( no water) --and I added a sweet onion/extra carrots. I also added salt + black pepper.I cooked this on HIGH level for 7 hours, then took the brisket out and thin sliced across the grain- AND put the slices back in the crock pot and cooked on high another hour. I served this over homemade" spaetzle" noodles. Thanks CHIA for this outstanding recipe which I will definately make again.

From: Chef #711978

On Jan 27, 2008

This was the best brisket I have ever made. Everyone loved it! I followed some others advice and only used 1/4 cup of brown sugar. I also added a lot more vegetables than the recipe called for so it was more like a pot roast. I also added baby red potatoes. This will definitely go into my family recipe book.

From: Jimmie Long

On Jul 21, 2003

From: Sherri at the Beach

On Nov 5, 2008

This was wonderful. I made it in an electric skillet set at 200 degrees for 6 hours. My meat was too big to fit in a crockpot (5lb). I left out the carrots as we don't like them and added mushrooms in the last hour. It was fantastic for supper and the leftovers made a delicious open face roast beef sandwich the next day. Delish!