Beer-Braised Brisket

Ingredients

• 2.5 pounds flat-cut beef brisket trimmed
• 6  carrots 
• 6  celery stalks 
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons flour all-purpose
• 5  garlic cloves sliced
• 2 teaspoons ground cumin 
• 2 teaspoons hungarian paprika sweet
• 1.5 cups pale ale 
• 1.3 teaspoons kosher salt divided
• 4 cups lower-sodium beef broth 
• 1 tablespoon olive oil 
• 2 medium onions cut into 12 wedges
• 0.5 cup water 

Equipment

• bowl
• frying pan
• oven
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 32
2. Combine first 3 ingredients in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of brisket.
3. Heat a Dutch oven over medium-high heat.
4. Add oil to pan; swirl to coat.
5. Add brisket; saut 3 minutes on each side or until browned.
6. Remove brisket from pan.
7. Add beer; bring to a boil, scraping pan to loosen browned bits.
8. 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.
9. Add carrot, celery, and onion; cook an additional 1 hour or until brisket is very tender.
10. 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.
11. Place flour in a small bowl; stir in 1/2 cup water.
12. 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.
13. Serve the sauce with beef and vegetables.