Beer-Braised Beef

• Meat

  • 1 3-pound brisket

• Produce

  • 1 Bay leaf
  • 3 Carrots, medium
  • 3 Celery, ribs
  • 6 cloves Garlic
  • 2 sprigs Rosemary, Fresh
  • 4 sprigs Thyme, fresh
  • 1 Yellow onion, large

• Canned Goods

  • 3 cups Chicken stock
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 2 12-ounce bottles Ale, brown

Found on foodnetwork.com

Description

Ingredients

• One 3-pound brisket, first cut
• Kosher salt and freshly ground black pepper
• 3 tablespoons 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 tablespoons tomato paste
• 1/4 cup apple cider vinegar
• 3 cups chicken stock
• Two 12-ounce bottles brown ale

Directions

• Directions Watch how to make this recipe. Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.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.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.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.Serve on a platter along with the vegetables and any extra braising liquid as a sauce. Recipe courtesy of Nancy Fuller CATEGORIES: Beef Dinner View All Main Ingredient Beef Vegetables Course Dinner Main Dish