Tender Non-Alcoholic Stout Corned Beef Brisket (Print Version)
Tender Non-Alcoholic Stout Corned Beef Brisket simmered to perfection. This flavorful recipe brings warmth and comfort without the alcohol.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Dairy-Free
# Ingredients:
→ Main Ingredients
01 -
3-4 lb corned beef brisket (flat cut, rinsed)
02 -
2 cups non-alcoholic stout (like Guinness 0.0 or Athletic Brewing Free Wave)
03 -
3 cups beef broth (low-sodium)
04 -
2 large onions, quartered
05 -
4 large carrots, roughly chopped
06 -
3 stalks celery, roughly chopped
→ Seasonings & Spices
07 -
2 bay leaves
08 -
1 tbsp whole black peppercorns
09 -
1 tbsp mustard seeds
10 -
1 tbsp brown sugar
11 -
1 tbsp olive oil (for searing)
→ Finishing Touches
12 -
1/4 cup fresh parsley, chopped (for garnish)
# Instructions:
01 -
First things first, take your corned beef out of its packaging. You'll usually find a seasoning packet; go ahead and discard that for this Non-Alcoholic Stout Corned Beef Brisket recipe, we're building our own flavors here! Give the brisket a good rinse under cold water to remove any excess brining liquid. Honestly, I always feel a bit gross doing this, but it’s a crucial step to control the final saltiness. Pat it super dry with paper towels. This helps with the next step, promise!
02 -
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil. Once shimmering, carefully place the brisket in the pot, fat side down first if it has one. Sear for about 4-5 minutes per side until it's nicely browned and caramelized. This step is a game-changer for flavor, creating those rich, savory notes. I once rushed this, and the end result wasn't nearly as deep; don't make my mistake! Remove the brisket and set it aside.
03 -
In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant. Oh, that smell! It’s the start of something truly delicious, honestly. Scrape up any browned bits from the bottom of the pot with your spoon; that’s pure flavor right there. If the pan looks a little dry, add another splash of oil, no biggie.
04 -
Pour in the non-alcoholic stout and beef broth. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot – that's called deglazing, and it adds so much depth to our braising liquid. Bring the liquid to a simmer. This is where you really start to smell the stout mingling with the beef broth, and it’s just lovely. Don't let it boil too vigorously, just a gentle simmer.
05 -
Return the seared brisket to the pot, nestling it among the vegetables. Add the bay leaves, whole black peppercorns, mustard seeds, and brown sugar. Make sure the liquid mostly covers the brisket; if not, add a little more beef broth or even water. Bring it back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it braise for about 3 to 3.5 hours, or until the brisket is fork-tender. I always peek in around the 2-hour mark, just to check on things, honestly.
06 -
Once the brisket is tender, remove it from the pot and let it rest on a cutting board, loosely tented with foil, for 10-15 minutes. This resting period is crucial for juicy meat, trust me! While it rests, you can skim any excess fat from the braising liquid if you want, and taste for seasoning adjustments. Slice the brisket against the grain – this is key for tenderness! Serve it with the braised vegetables and a generous spoonful of that rich, flavorful braising liquid. Pure comfort, you guys!
# Notes:
01 -
Don't rush the searing step; that deep brown crust adds incredible flavor.
02 -
Store leftover brisket submerged in braising liquid to keep it moist for 3-4 days.
03 -
If no non-alcoholic stout, try dark non-alcoholic beer or beef broth with molasses, I've done it!
04 -
Serve with creamy mashed potatoes to soak up all that rich, delicious gravy.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 40g