Alton Brown Beef Brisket Jamie Oliver Beef Brisket

Weather in Singapore has been getting colder lately - evidence that the monsoon flavour is here! I found myself craving for soups and stews for dinner these days but unfortunately I accept been working overtime that I didn't really have the time and take chances to go dorsum home for dinner. Promise work will slow downwardly a little when nearing Christmas!

I made this stew last week - I take been wanting to try cooking with beer and finally got around doing and then. I got this recipe from Jamie Oliver's website, one of my favourite chefs. His is originally a beefiness stew recipe with ale but I inverse it to Guinness to see how it volition turned out.

Browning the beefiness is probably the hardest function - the smell of beef sizzling abroad in the pan is and so tempting that I wish I can just eat them straight away! But I know they wouldn't be good considering the office I'thou using is the brisket, a cheap, lean meat cut that needs hours of braising in gild to have a tender texture. I braised abroad atop of the stove as my pot is not suitable and too big for the oven - and then the cooking fourth dimension has been reduced by virtually ½.

I have as well tried using a parchment paper lid (see the video on how to here - I used this method as well when cutting parchment for circular block tins) instead of the pot chapeau as I take read that it helps to forbid the liquid from evaporating too much. We honey sauces in our food so I don't want to reduce it then much until information technology looks like the photo shown in Jamie Oliver'due south website. I recall that the parchment paper idea does works equally nigh of the surface surface area had been covered by the parchment paper, then liquid cannot evaporate away so easily. What do you guys think? Accept you all tried it earlier?I heeded the advice of the reviewers and added in a little brownish sugar to offset the bitterness of Guinness - I tried the stew before and after calculation the carbohydrate and I must say the saccharide did help in taking the bitterness off the stew. I'd probably apply beef stock instead of Guinness in the future as my mom and my brother weren't very fond of the hint of bitterness. But! I love how tender the beef brisket is after near two hours of braising - I kept stealing pieces of beefiness out from the pot to swallow for "tasting" purposes... oops!

Here are the step-by-step photos!

Step-by-step Photos
1) Piece the beefiness into chunks.	2) Season with salt and pepper.
3) Brown in oil and resist the temptation.	4) Remove the beef and gear up aside.
v) Cook the vegetables in the yummy oil.	vi) Add the beef back in.
7) Add in tinned tomatoes.	eight) Followed by Guinness!
nine) Cover with parchment paper lid.	10) Make the roux.
xi) Add in the roux to thicken the stew.	12) Add in the mushrooms and cook a bit more

Serve! A pity I don't have whatever greens to serve with that solar day!

This recipe is for the Aspiring Bakers event that I am hosting - Aspiring Bakers #38: Boozy-licious! Exercise join me in creating boozy dishes using whichever booze you have at home, read more about it Hither!

Beef and Guinness Stew (Jamie Oliver)

• 800 grams beef brisket, piece into one to i.5-inch thick cubes
• 2 large onions, peeled and sliced
• 2 carrots, peeled and chopped into big chunks
• three bay leaves
• 1 can chopped tomatoes (434g /15oz)
• 500 ml Guinness, substitute with beefiness stock if desired (ii cups)
• Scant teaspoon table common salt (or 1 teaspoon fibroid common salt)
• Freshly ground black pepper
• 1 to two tablespoons brownish sugar
• 250 grams mushrooms, halved or quartered

• 2 tablespoons all-purpose flour
• ii tablespoons unsalted butter

1. Heat oil in a large cast atomic number 26 / heavy-bottomed pot over medium rut. Rinse and dab dry out the beef with kitchen towels. Flavour with salt and freshly ground black pepper. One time the oil is hot, brown the beef (in batches and adding more oil if necessary) until all sides are browned. Remove with a slotted spoon and prepare aside.
2. (After browning the beef, I constitute the beef bits were manner too charred because I didn't use a good-quality pot. Worried that the stew might have a burnt taste, I reserved the oil, washed and dry the pot, then add the reserved oil - very flavourful at present - back in.)
3. Without washing the pot, add in the onion, carrots and bay leaves. Cook for v to x minutes over medium to medium-low heat, stirring often, until the onions are translucent. Add together in the beef, tomatoes, Guinness, scant teaspoon of table salt, a few grinds of black pepper and 1 tablespoon carbohydrate. Bring to a boil and cover the top with a parchment paper lid and the pot hat.
4. Roux: Combine flour and unsalted butter in a minor frying pan over medium-depression heat. Stir constantly until a paste forms. Fix aside to cool.
5. Oven: Preheat your oven to 180 degrees Celsius. Place the pot of stew in the oven and cook abroad for ii.5 hours. Stir in the mushrooms and the roux (utilise enough to thicken the stew, don't have to employ all) and cook for another 30 minutes. Taste the stew and add more sugar, salt and pepper if necessary.
6. Stove: Simmer the stew for 1.5 hours over low heat, stirring occasionally. Add in the mushrooms and roux (use enough to thicken the stew, don't have to use all) and cook for another 15 minutes. Gustation the stew and add more sugar, table salt and pepper if necessary.
7. Serve over a bed of mashed potatoes.

3.2.2708

Super Naggy: I forgot to add in the flour while cooking, and then I made a roux past cooking equal parts of flour and butter together until a paste forms then deliquesce the roux bit past bit into the stew until I got the desired thickness.

Reader Interactions

conyersandeaphs1986.blogspot.com

Source: https://www.foodiebaker.com/beef-and-guinness-stew-jamie-oliver/

Share this post