| Level: | Easy |
| Total: | 9 hr 20 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- One 8- to 10-pound beef brisket
- 1 yellow onion, julienned
- 1 cup chopped garlic
- 1/4 cup ground black pepper
- 1/4 cup salt
- 1 1/2 tablespoons beef base
- 2 cans Irish stout beer
- Red pepper cream cheese, for serving
- 10 to 12 buns
Instructions
- Preheat the oven to 500 degrees F.
- Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
- Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
- When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
- Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1104 |
| Total Fat | 77 g |
| Saturated Fat | 31 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 66 g |
| Cholesterol | 320 mg |
| Sodium | 1082 mg |
Reviews
Where the recipe for the red pepper cream cheese sauce for the bun?!?!?! Can you leave anymore details off your transcribing food network?????
How about you edit the post with the correct instructions Food Network! Watched the episode, wrote down directions, and when the recipe above matched time and temp, went with it. My mistake for not checking reviews, but seriously shouldn’t have to.
WOW… 500 degrees for 6 – 8 hours. I put the brisket in the oven and left for the day. Came home to a smoked filed house and a burnt chunk of what used to be a beautiful brisket. How do I get you my address so that you can send me money for a new brisket!
Baked at 500 until it died, thanks for sharing that it could be good at 275/300
Testing.
it should have read, preheat to 500, cook for 30 minutes uncovered. cover with foil reduce to 275 for 6 hours
Yes… should be 300 degrees… was fabulous! I just added whole garlic cloves rather than chopping. It all simmered down nicely. I strained the jus from the res of the bits.
Almost burned the brisket, we saved it though and restarted the cooking at 325 degrees and turned out perfect.
This recipe sucked so bad, my house was full of smoke and the charred piece of meat went into the garbage!