This brisket sandwiches with beer onions and blue cheese recipe appeared in the March 2019 Olive magazine.
Brisket is a great value cut of beef...and it's taken to the next level by slow cooking it in Newcastle Brown Ale and stuffing it in a bun with sticky sweet onions and blue cheese. We loved it...it was so full of flavour!!
Tip
- This brisket sandwiches with beer onions and blue cheese recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2kg beef brisket, unrolled
- salt and freshly ground black pepper
- 1 onion, thickly sliced
- 2 carrots, thickly sliced
- 900ml (just less than 2 bottles – use the rest for the onions) Newcastle Brown Ale
- 1.5l water
- 2 bay leaves
- 4 thyme sprigs
- 6 soft or crusty rolls
- 150g dolcelatte
For the beer onions:
- 1 tbsp butter, plus extra to serve
- 1 tbsp olive oil
- 2 large onions, finely sliced
- 150ml Newcastle Brown Ale
- salt and freshly ground black pepper
- a pinch of sugar
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Instructions
- Heat the oven to 160C/fan 140C/gas 3. Season the brisket all over. Put the onion and carrot slices into a deep roasting tin and nestle the brisket in the middle. Pour over the ale, top up with water (about 1.5 litres) to just cover the brisket and add the bay leaves and thyme sprigs. Cover in foil and cook for 4 hours until the meat is really tender and giving way when pressed.
- Meanwhile, heat the butter and oil in a frying pan over a low heat. Fry the onions for 15 minutes or until soft. Stir in the ale, and simmer for another 30 minutes until it has evaporated and the onions have turned golden and caramelised. Season and add a pinch of sugar. Set aside.
- Remove the meat carefully from the roasting tin and cover in foil to rest while you warm the beer onions through. Split the rolls and butter each side. Put each cut side down into a hot frying pan to toast until golden. Slice the brisket (spooning over some of the cooking juices, if you like) and serve stuffed into the toasted rolls with the beer onions and some melty dolcelatte.
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Brisket Sandwiches with Beer Onions and Blue Cheese
Ingredients
- 1.2kg beef brisket unrolled
- salt and freshly ground black pepper
- 1 onion thickly sliced
- 2 carrots thickly sliced
- 900ml (just less than 2 bottles – use the rest for the onions) Newcastle Brown Ale
- 1.5l water
- 2 bay leaves
- 4 thyme sprigs
- 6 soft or crusty rolls
- 150g dolcelatte
For the beer onions:
- 1 tbsp butter plus extra to serve
- 1 tbsp olive oil
- 2 large onions finely sliced
- 150ml Newcastle Brown Ale
- salt and freshly ground black pepper
- a pinch of sugar
Instructions
- Heat the oven to 160C/fan 140C/gas 3. Season the brisket all over. Put the onion and carrot slices into a deep roasting tin and nestle the brisket in the middle. Pour over the ale, top up with water (about 1.5 litres) to just cover the brisket and add the bay leaves and thyme sprigs. Cover in foil and cook for 4 hours until the meat is really tender and giving way when pressed.
- Meanwhile, heat the butter and oil in a frying pan over a low heat. Fry the onions for 15 minutes or until soft. Stir in the ale, and simmer for another 30 minutes until it has evaporated and the onions have turned golden and caramelised. Season and add a pinch of sugar. Set aside.
- Remove the meat carefully from the roasting tin and cover in foil to rest while you warm the beer onions through. Split the rolls and butter each side. Put each cut side down into a hot frying pan to toast until golden. Slice the brisket (spooning over some of the cooking juices, if you like) and serve stuffed into the toasted rolls with the beer onions and some melty dolcelatte.
Notes
- This brisket sandwiches with beer onions and blue cheese recipe is easily adapted if you’re cooking for less or more people.
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