Brisket Stew with Mushrooms and Black Lager (Bierfleisch)
A hearty beef brisket stew with mushrooms from Bavaria made with black lager and served with bread or pretzel dumplings, fried onions and dill pickles. Expect rich, earthy flavors and tender, juicy bites of beef.
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Servings: 4 servings
Calories: 766kcal
Ingredients
Brisket Stew (Bierfleisch)
- 1.5 to 2 lbs beef brisket* or other beef for stew
- salt and pepper as needed, to taste
- 2 tablespoon butter
- 1 tablespoon cooking oil vegetable or similar
- 2 onions
- 2 cloves garlic
- 3 tablespoon flour
- 2 tablespoon tomato paste
- 1 lb mushrooms cremini, white button, chanterelle or porcini
- 12 oz German black lager**
- 3 cups beef stock
- 1 tablespoon dried thyme or small bunch fresh
- 1 tablespoon dried marjoram or small bunch fresh
Traditional Garniture (Optional)
- 1 onion
- 1 tablespoon butter
- 4-8 dill pickles or gurken
Instructions
Brisket Stew (Bierfleisch)
- Trim excess fat from the beef and remove any silver skin. Cut it into cubes and liberally season with salt and pepper. Halve the mushrooms (leave smaller ones whole) and dice the onions. Mince the garlic.
- In a Dutch oven or similar, over medium-high heat melt the butter and add the cooking oil. Working in batches sear the cubed brisket and transfer to a plate, set aside. Lower the heat and saute the diced onion until soft.
- Add the flour, tomato paste and garlic to the onion. Stir well and cook for 1 to 2 minutes. Deglaze with the black lager and be sure to scrape off all the brown bits from the bottom of the pot. Add the rest of the beer, let it reduce a bit and then add the mushrooms. Stir and cook for about 1 minute.
- Add the seared brisket cubes back to the pot, add the beef stock and herbs and bring to boil. Lower the heat to medium-low, cover with the lid and simmer for about 2 and a half hours or until the beef is tender enough. Periodically check on the stew and give it a stir, if needed add a bit of water.
Traditional Garniture (Optional)
- Slice the onion into rings and pan fry until golden. Slice the dill pickles thinly. Top a bowl of the stew with a few onions and one or two pickles.
Notes
*brisket point preferred as it is fattier
**you can substitute with Munich dunkel or a 'middle of the road' porter or stout
Nutrition
Serving: 1g | Calories: 766kcal | Carbohydrates: 28g | Protein: 58g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Cholesterol: 203mg | Sodium: 1161mg | Fiber: 5g | Sugar: 9g
