Beer Braised Brisket
This recipe is AMAZING!!!!! It has a long cook time but the prep and hands on time are very brief. And it is delicious. I didn't even have good beer to cook this. I had to use Pabst Blue Ribbon and it still came out great. The gravy is smooth, delicious, and finished in a snap. It was a good thing that I was making this too because I ended up with several unexpected dinner guests and they loved it as well. Enjoy!
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons 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
- Preheat oven to 325°.
- 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.
- 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.
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