Brisket Sandwiches with Beer Onions and Blue Cheese

By: Deborah

Take a piece of brisket to the next level by slow cooking it in Newcastle Brown Ale!

PREP: 20

COOK: 4 5

TOTAL: 4 25

Course: Main

Cuisine: British

Servings: 6 people

1.2 kg (2.6 lb) beef brisket unrolled
salt and freshly ground black pepper
1 onion thickly sliced
2 carrots thickly sliced
900 ml (3 ⅞ cups) (just less than 2 bottles – use the rest for the onions) Newcastle Brown Ale
1.5 l (6 ⅓ cups) water
2 bay leaves
4 thyme sprigs
6 soft or crusty rolls
150 g (5.3 oz) dolcelatte

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.

This brisket sandwiches with beer onions and blue cheese recipe is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS dolcelatte, Newcastle Brown Ale, slow cooked

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