Oghren’s love of inebriation, and my spouse’s love of craft beer, inspired this dish. While Oghren is a drunk, he has some good conversations with Wynne about his strong brewing skills. So don’t use cheap beers for this dish! We’ve found that stouts and porters work very well. Make a trip down to your local beer store and take some time to read the labels. Many craft brews do a fantastic job of enticing you with the descriptions of their beers. Imagine how the flavors they describe will work with the sauce and slowly permeate the meat as it simmers. For example on our most recent version of this we used Samuel Smith’s Taddy Porter which imparted a tangy taste to the brisket. Over the years, we have made this dish for St. Patrick’s Day (Guinness), during the heart of winter (Sam Adams’ Cream Stout), and in the summer when it is too hot to turn on the oven (Breckenridge Vanilla Porter).
Oghren’s Dwarven Brisket
3 lbs Bronto (or Beef) Brisket: fat trimmed, but not completely cut away
12 oz Stout or Porter Style Beer: Like Guinness Extra Stout or Sam Adams Cream Stout
1 large onion: cut into rings
1/2 cup tomato sauce
1 tbsp brown sugar
1 tsp apple cider vinegar
2 garlic cloves, minced
Dash of cloves
2 tbsp cornstarch
1 tbsp water
1. Mix tomato sauce, sugar, vinegar, garlic, and cloves together until smooth. Add the beer and stir gently together. A few words about the beer. The choices of the beer you select is limited only by what your local store carries. Experiment, your taste buds will thank you.
2. Trim brisket of excess fat. Do not trim all fat.
3. Place brisket in slow cooker on low. Place onion rings on top. Pour beer mixture on top. Cover and cook 5-6 hours.
4. Remove meat from pot and place on cutting board or platter to rest for at least 10 minutes. Pour some of the onions and remaining juices/liquid from the crockpot into a pan or skillet.
5. Mix water and cornstarch together to make a thick paste-like substance.
6. On stove top, bring liquid and onions to near boil. Add cornstarch mixture. Stir to mix well. Cook on medium heat until thick and bubbly – this will take only a couple of minutes. This gravy will be served over the meat; it is also great over mashed potatoes.
7. Slice brisket into 12 equal slices and serve.
Total Fat: 4.6g
Saturated Fat: 1.7g
Polyunsaturated Fat: .3g
Monounsaturated Fat: 1.9g
Cholesterol: 46.5 mg
Sodium: 209.4 mg
Potassium: 508.8 mg
Total Carbohydrate: 11.8 g
Dietary Fiber: 1.1 g
Sugars: 7.9 g
Protein: 25.1 g