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Beer brisket: juicy, with easy roast sauce

Baked brisket with dark beer sauce – the marinade became sauce – easy and practical.

A baked brisket, juicy, easy and quick to prepare, with a special dark beer sauce

Recipe for 4 people.

Classic (no restrictions)

Preparation: 01:20 + marinating time

Intermission: 00:20


1 cutting board(s), 1 frying pan(es), 1 baking tray(s), 1 frying pan(es), 1 whisk(s), 1 colander(s), 2 bowl(s)




cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Baked Maminha with Black Beer – Marinade:

– 1 kg of breast

– 8 large cloves of garlic, peeled and divided in half

– 1/2 unit of lemon (juice)

– 1 can(s) of dark beer

– 1 tablespoon(s) of mustard

– Salt to taste

– pepper to taste


– oil to taste

Ingredients Baked Maminha with Black Beer – Sauce:

– 2 tablespoons of corn starch

– 1 tablespoon unsalted butter

– 1 tablespoon apricot jam (optional)


  1. Separate the recipe ingredients and utensils.
  2. Start by marinating the breasts.


Baked Maminha with Black Beer – Marinade:

  1. Peel the garlic cloves and divide them in half.
  2. On a board, if necessary, clean the breast.
  3. Make small cuts in the meat and insert the pieces of garlic, distributing them throughout the meat.
  4. Into a plastic bag, squeeze the lemon juice and add the dark beer, mustard, salt and pepper.
  5. Place the breast in the bag and rub it well so that the meat is completely covered in the marinade.
  6. Place in a bowl and place in the refrigerator and let rest for at least 2 hours.

Baked Maminha with Black Beer – Grilling and Baking:

  1. Preheat the oven to 180°C.
  2. Heat a large skillet over medium heat.
  3. Remove the breast from the marinade, reserving it, and drain the meat to remove excess liquid.
  4. When the pan is hot, add a drizzle of oil.
  5. Grill the brisket in the hot pan until both sides are browned.
  6. Transfer the meat to a baking tray and add the marinade.
  7. Place in a preheated oven at 180°C for about 20 minutes, without allowing the liquid to dry.
  8. Remove the brisket from the oven, strain the pan sauce into a bowl and set aside.
  9. Check to see if the meat has reached your desired doneness (it should be medium rare) or return it to the oven until it reaches your preferred doneness.
  10. Once the meat has reached the desired doneness, wrap it in foil to rest (remember that it will continue cooking with residual heat).

Maminha no Forno – Black Beer Sauce:

  1. In a pan, melt the butter over low heat.
  2. Add the cornstarch and cook for 2 minutes, stirring.
  3. Add the filtered sauce that has formed in the pan, mix with a whisk to avoid lumps and keep the heat low, stirring occasionally until you obtain a silky consistency.
  4. Add apricot jam (optional) – it helps set the sauce and adds flavor.
  5. If necessary, add a little water to thicken or more cornstarch (water to thin and starch to thicken).
  6. Turn off the fire.
  7. If you don’t intend to use the sauce later, place it in a bain-marie to keep it warm.


  1. Serve baked brisket with dark beer sliced ​​thinly and drizzled with a little sauce on top.
  2. Serve the remaining sauce on the side.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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