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Beer-Braised Beef

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  • Level: Easy
  • Total: 5 hr 30 min
  • Active: 1 hr
  • Yield: 6 servings
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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


  1. Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
  2. Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
  3. 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.
  4. 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.
  5. 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.
  6. Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
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