Beer pot roast brisket


Nothing beats a homemade roast. Keep it simple, yet delicious with this no-fail beer pot roast brisket recipe that is sure to impress the whole family.

By Ntwenhle Gcabashe

Pictures by Dylan Swart

Prep time: 20 minutes

Cooking time: 4 hours

Serves: 4–5

  • 1½kg brisket
  • 2 cups (500ml) stout beer
  • 3 tablespoons (45ml) oil
  • 4 garlic cloves, peeled
  • 4 shallot onions, peeled
  • 3 tablespoons tomato paste
  • 1 cup canned tomatoes
  • 2 bay leaves
  • 4 cups (1L) beef stock
  • 2 large carrots, chopped
  • 1kg g, for serving
  • Micro herbs, for serving
  • Pomegranate seeds, for serving
  1. Preheat the oven to 160˚C.
  2. Heat oil and brown meat for 2-3 minutes on each side.
  3. Add garlic, onions, tomato paste, canned tomatoes, beer, bay leaves, stock and carrots. Cover with foil. Bake for 3½ hours or until tender.
  4. Serve with grilled potatoes, micro herbs and pomegranate seeds immediately.

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