Beer-Braised Brisket

Photo: John Autry; Styling: Leigh Ann Ross

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

Yield: Serves 8 (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/3 cup sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 5 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 253
  • Fat: 7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 30.2g
  • Carbohydrate: 12.6g
  • Fiber: 2.7g
  • Cholesterol: 52mg
  • Iron: 3.2mg
  • Sodium: 674mg
  • Calcium: 64mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. 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.
  3. 3. 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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