Beer-Braised Brisket

By Kplmrm

Yield: Serves 8 (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/3 cup sauce)
Total: 5 Hours, 45 Minutes

Calories: 253
Fat: 7g
Saturated fat: 2.1g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 0.5g
Protein: 30.2g
Carbohydrate: 12.6g
Fiber: 2.7g
Cholesterol: 52mg
Iron: 3.2mg
Sodium: 674mg
Calcium: 64mg

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons sweet Hungarian paprika
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoons kosher salt, divided
• 2 1/2 pounds flat-cut beef brisket, trimmed
• 1 tablespoon olive oil
• 1 1/2 cups pale ale
• 4 cups lower-sodium beef broth
• 5 garlic cloves, sliced
• 6 carrots, cut diagonally into 1 1/2-inch pieces
• 6 celery stalks, cut diagonally into 1 1/2-inch pieces
• 2 medium onions, each cut into 12 wedges
• 2 tablespoons all-purpose flour
• 1/2 cup water

Preparation

Step 1

1. Preheat oven to 325°.

2. Combine first 3 ingredients in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of brisket. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add brisket; sauté 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. Return brisket to pan. Cover and cook at 325° for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over. Add carrot, celery, and onion; cook an additional 1 hour or until brisket is very tender.

3. Remove brisket and vegetables from pan using a slotted spoon. Skim fat from cooking liquid; discard fat. Bring cooking liquid to a boil over medium-high heat. Place flour in a small bowl; stir in 1/2 cup water. Add flour mixture to pan, stirring until smooth; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Serve the sauce with beef and vegetables.