The BrewDog Brisket Butty

The BrewDog Brisket

The BrewDog Brisket Butty

For all the beer cocktail inspiration we've been providing you with, we figured it was about time to add some meat to the madness. Introducing the BrewDog Brisket Butty.

 The Paradox Potion


1 bottle of Brewdog Paradox Jura or Arran
1 large white onion (diced)
1 sweet, red pointed pepper (diced)
6 green finger chillies (diced - USE GLOVES!)
1 thumb-sized piece of ginger (sliced roughly, un-peeled)
8 cloves of garlic (smashed, un-peeled)
2 tablespoons dark soy sauce
2 tablespoons dermerara sugar
2 tablespoons golden syrup
2 teaspoons Tabasco Salt and pepper to season


Mix everything together in a bowl, making sure the syrup and sugar aren’t stuck to the bottom. That’s it, really. With the marinade prepped (it should have a spicy, slightly bitter aroma to it), stick the brisket in a deep dish. Once it’s in, cover it and put it in the fridge - it’s going to be in there for 48 hours, so go and get on with your life in the interim.


After the beef’s spent a couple of days getting pished in the fridge, it’s time to fire up the oven. Whip out the meat, and plonk it in a roasting tray, pouring the marinade over the top. Make sure a good amount of the onions and peppers end up on top of the beef, as these will break down in the oven and give even more flavour to the brisket as it cooks.


Firstly, turn the oven to 200c (180c if it’s a fan oven), and cook the beef for half an hour. Once it’s browned a bit, cover the pan in foil, and drop the temperature down to about 140c (120c fan), and put it back in for about four hours. While it’s slowly cooking to perfection, be sure to keep it well fed by spooning the marinade over the top of the meat - this will mean all the flavours of the meat and boozy broth are absorbed into the brisket.


After four hours, the brisket should be done. Leave it to rest on a chopping board for about ten minutes, before slicing it into thick slivers - the meat should be superbly tender, so don’t worry about it being too chewy. If you’ve marinaded it well, you should be able to see where the meat has changed colour at the edges, after slurping up all the beery wonderfulness in the pan.


One of the finest craft beers in the land combined with one of the best, most under-appreciated cuts of beef in these fair isles, this sanger is exactly what you need on a cold autumn weekend. Like coming up with the recipe itself - it might take a while, it might be a bit of hard work, and you might have to use up a cracking bottle of beer. But when you’ve got this butty sitting in front of you with a bite out of it, and a cold 5am Saint in your hand, all will be forgiven. Promise.

(Full recipe can be found at: Thanks to James from The Butty for letting us share his brilliant butty creation here)

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Comments (5)

pgordon 16th November, 2012 8:31am
Instead of roasting we put the meat and marinade into a slow cooker. Delicious.
Uh oh 14th November, 2012 2:04am
Uh oh!
Ultimate Warrior 12th November, 2012 9:38pm
That sounds loads goood! wish i wasnt so lazy.....
Tom Aitken 12th November, 2012 2:47pm
Please make this available to eat in the bar in Glasgow.
Rapture 12th November, 2012 1:46pm
bashtards......i'm hungry now ; 0