shred brisketShred brisket with a fork

reduce jusReduce brisket braising liquid

featured recipeServe over your favorite pasta














© 2012
Lauren McElroy

Yields: 2-4 servings

This recipe uses the Beer-braised brisket and its reduced braising liquid*.

1 tsp butter
8 button mushrooms, cleaned & quartered
2 cups brisket braising liquid*
1 tsp chopped thyme
1/2 lemon, juiced
1 lb egg noodles (or favorite pasta)
1 cup sour cream
1.5 cups reserved beer-braised brisket meat, shredded
salt and pepper (to taste)
chopped fresh parsley (to garnish)


  1. Saute mushrooms in butter until tender, about 7 minutes. Turn down heat and add 2 cups of reduced, brisket braising liquid as well as the thyme and lemon juice.
  2. Cook egg noodles according to package directions.Drain.
  3. Slowly incorporate the sour cream into the sauce & simmer on low for about 7 minutes or until slightly thicker. If you would like a thicker sauce add a roux (butter & flour) & stir until no lumps, cook for 3 more minutes.
  4. Add shredded brisket and stir to coat. Adjust seasonings with salt and pepper as desired.
  5. To serve, top egg noodles with the brisket-sauce mixture and sprinkle with chopped parsley.

brisket stroganoff

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