Guinness Steamed Brisket of Beef

By EdieK

Ingredients

• 2 onions, peeled and thickly sliced
• One 4- to 6-pound beef brisket
• 29.8 ounces Guinness Draught
• 2 dried bay leaves
• 1 tablespoon kosher salt
• 1 tablespoon dried Italian herb blend
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon sweet paprika
• 6 fresh basil leaves
• Prepared horseradish, as desired

Preparation

Step 1

Arrange the onion slices on the bottom of a deep roasting pan. Rinse the Guinness Draught over the meat. Float the bay leaves in the Guinness. Sprinkle the salt, herbs, pepper and paprika over the brisket. Place the basil leaves on top. Seal the pan with aluminum foil such that it is virtually airtight. Place in a 285-degree oven on a low shelf and roast for 8 hours or overnight. Remove from oven and cool. Refrigerate for 8 hours. When chilled, the fat will float to the top and harden. Remove all fat and discard. Chop the brisket. Reheat the juices and strain. Reheat the brisket in the strained juices and serve with lots of prepared horseradish and boiled potatoes.