Serve this deliciously rich beef over mashed potatoes or egg noodles. Leftover brisket makes tasty sandwiches.
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
How to Make It
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.