Hadassah’s Brisket with Guinness

Guiness2This can also be made with Jack Daniels. I found the original recipe online, but I do not remember where and of course I have changed it to suit my needs. Original recipe called for Worcestershire sauce too – that has fish (anchovies) in it, so you cannot use it to cook meat if you are kosher.


Serves 6 – 8

  • 1.5kg (3lb) rolled brisket (or really any decent roast)
  • 1 clove garlic, crushed (or 1 tbsp garlic powder)
  • 1 bay leaf
  • 1 tbsp fresh thyme leaves (or 1 tbsp dried)
  • ¼ tsp freshly ground black pepper
  • 300 ml (10 fl oz) Guinness (you can be more generous if you want, and take a sip or two for yourself)
  • 350 ml (12 fl oz) chicken or beef stock (i like to make my chicken soup fresh and use liquid from that)
  • Salt

Cooking instructions

Heat oven to 325 F.

Put beef, garlic, bay leaf, thyme, pepper and Guinness in a casserole; add enough stock to come no more than half way up the meat. Sprinkle in some love.

Bring just to the boil, cover tightly with foil, put on lid and oven-braise until fork-tender, 3 hours, turning the meat half way through cooking.

Let meat rest on a warmed platter covered loosely with foil while you boil down the sauce until slightly thickened, then season to taste.

Slice the meat, return to the sauce and serve hot with creamy mashed potato, steamed greens and horseradish sauce. If you have any leftovers, reheat in a 350 F for half an hour.

The aroma while this is cooking is just not to be believed….yum!


This recipe can be served at once or prepared a day ahead. If preparing in advance, let cool in the casserole, refrigerate overnight, slice the meat and return to the sauce; reheat at 350 for half an hour.

As leftovers this is excellent served warm on crusty bread or leftover challah with an excellent horesradish sauce or zingy mustard.

Quick Tip

If you want to make it quicker, just combine ingredients for the marinade, pour over the brisket and refrigerate for 8 hours. When you are ready to cook it, just bung it in the oven on 325 for 3 hours, turning half way. Reducing the sauce is not necessary if you are low on time. You must make sure that it is covered very well though.

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  2. Mark says:

    Hadassah, need a correction. 10 oz is about 300 ml.

  3. hadassahsabo says:

    thanks mark, i changed it!

  4. Mark says:

    The Guinness brisket was a hit! I think it just might become the default brisket recipe in my household. We did have a different recipe involving regular beer, celery, onion and a few other things, but this sauce beats that one hands down.

    • hadassahsabo says:

      we enjoyed it very much here too….i served it with mashed potatoes, and the sauce over the taters was just wonderful too.

  5. Anth didn’t see it so we used 20 oz – LOL. It was AMAZING. He put onions on top and bottom and used onion soup mix then added the Guinness. I made parve horseradish sauce…OMG. I have troubles with meat but not THIS time!!! As my dad would say, tongue slap your brains out!

  6. Mark says:

    I mentioned the Guinness brisket to some of the folks here at the office, and they asked for the recipe, so I sent it to them!

  7. Paul says:

    Great recipe! Just so you know, Guinness is also made from anchovies, so as much as I like the frothy goodness of Guinness, go with a different stout if you’re kosher.

    • Bethany says:

      I went to the Guiness factory in Dublin, and I don’t remember fish being used in their beer. Can anyone say for sure?

  8. Nora says:

    How do you make your mashed potatoes kosher for a fleishig meal? My Mom’s definitely include milk and butter which is only fine if no one’s keeping kosher.

  9. Bethany says:

    Thanks for the recipe! You can actually find non-fish Worcestershire sauce, although we had to go to Glatt 27 and call about six different stores before we located it.

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