Cooking in Thedas: Oghren’s Dwarven Brisket

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oghrenOghren’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.

taddyporter

Every beer imparts a different flavor, so experiment, but stick to the thicker, dark beers like stouts and porters. Their flavors hold up better to the slow cooking,

brisketsauce

The sauce will not be smooth until the beer is poured into it. When pouring the beer, use a slow pour along the side of the container to avoid excessive foaming.

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.

You can slow cook this in the oven instead. Arrange your pan the same way, cover your dish in foil, and cook at 300F for about 40 minutes per pound.

You can slow cook this in the oven instead. Arrange your pan the same way, cover your dish in foil, and cook at 300F for about 40 minutes per pound.

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.

The melted fat and brisket sauce combine making it so the only thing needed to make a thick gravy is cornstarch and water.

The melted fat and brisket sauce combine making it so the only thing needed to make a thick gravy is cornstarch and water.

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.

I forgot to take a picture of the finished gravy! Store leftover brisket in the gravy.

I forgot to take a picture of the finished gravy! Store leftover brisket in the gravy.

Serves 12.

Nutrition Facts
Calories: 194.1
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

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