This is the ace up the sleeve of every budding chef, this tasty number will quell the voices of any culinary challenge, make the night before and bring to festivals, picnics, or outdoor gigs. Layer with sandwiches, or leave it to bask in the glory of star performer! We use O’Hara’s IPA, as this Irish twist on a regular Pale Ale delivers extra zest and refreshing bitterness.
-Preheat oven to 325°.
-Combine 2 tsp cumin, paprika and dried thyme, stir in 1 tsp salt. Rub the spice mixture evenly over both sides of brisket (you can ask your butcher for a cut of Silverside, as that’s what brisket is more commonly known as on Irish shores).
-Add meat to a hot pan with oil and sauté 3 minutes on each side or until browned.
-Remove Silverside/Brisket from pan.
-Add O’Hara’s IPA and bring to a boil, scraping pan to loosen browned bits.
-Add 4 cups of low salt beef stock and 5 cloves of chopped garlic; return to a boil.
-Return Silverside/Brisket to pan. Cover and cook at 325° for 2 hours. Turn meat over; cook an additional 2 hours, then add 6 carrots, 6 celery stalks and 2 onions for extra flavor, and cook for another hour. By now that meat should be very tender.
-Remove Silverside/Brisket from pan using a slotted spoon. Leave to sit for at least an hour.
We like this layered with horseradish sauce, salad leaves on some good quality wholegrain bread, and of course accompanied with some more of our IPA!