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.
Followed recipe almost exactly (only had Spanish paprika on hand, but I prefer that anyway), and it turned out perfectly. Only needed about 45 minutes at the last roasting for everything to be just right.
The gravy didn't thicken up as much as I like, but that is an easy enough thing to tweak.
My husband declared it "the best roast he's ever eaten". I say that makes it a winner!
Fantastic recipe! Made recipe as directed except omitted the celery, used 1 onion, and used a 16 oz bag of baby carrots. Also, mine didn't need all of the cooking time. I flipped the meat after 90 minutes, and then added the carrots at the 120 minute mark. After cooking it another 90 minutes it was done for me. Meat was tender and juicy. I stored the leftovers in the remaining pan drippings, which kept it moist for the next day's meal as well. Will definetly make this again.
This was delicious! I made it for my family of 5 (albeit with a 1.9 pound brisket) and there were no leftovers. I added baby potatoes (which I put in with the carrots, onion, and celery) and mushrooms and zucchini (which I added 30 minutes before I took it out of the oven). My whole family loved it- next time I'm making a 2.5 pounder just for the 5 of us!
Made this tonight and it was a big hit. I served it over no-yolk egg noodles, and used Sam Adams Octoberfest, and it was perfect. Made lots of gravy from the pan drippings, which was good since the meat and veggies needed something to tie it to the noodles. Next time I'll use more spices, but it was a hearty comfort food dish.
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