Tender and flavourful brisket braised in brown ale with vegetables.
Directions for: Beer-Braised Beef
Ingredients
3 lb(s) brisket, first cut
Kosher salt and freshly ground black pepper
3 Tbsp olive oil
6 cloves garlic, smashed
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 Tbsp tomato paste
cup apple cider vinegar
3 cups chicken stock
2 bottles brown ale, about 12 oz. each
Directions
1. Preheat the oven to 325F and adjust a rack to the lower third of oven.
2. Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
3. Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
4. To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
5. Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
6. Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
See more: Vegetables, Beef, Dinner, Main