Beer-Braised Beef
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
43
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Olive Oil6 cloves
Garlic (smashed)1 large
Yellow Onion (roughly chopped)3 medium
Carrot (cut into 1-inch pieces)4 sprigs
Thyme (fresh)2 sprigs
Rosemary (fresh)1
Bay Leaf2 tbsps
Tomato Paste1 cup
Apple Cider Vinegar3 cups
Chicken StockDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven
3
Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature
4
Pat the brisket dry and sprinkle it generously on both sides with salt and pepper
5
Heat the oil in a Dutch over or braising pot set over medium-high heat
6
Sear the brisket in the oil until well browned, about 4 minutes
7
Carefully flip and sear on the reverse side for another 4 minutes
8
Remove the brisket to a plate
9
To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf
10
Saute until golden, about 8 minutes
11
Stir in the tomato paste and cook for 2 minutes
12
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
13
Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid
14
Place in the oven and cook for 3 1/2 hours, or until fork tender
15
Let rest for 15 minutes before slicing thinly against the grain
16
Serve on a platter along with the vegetables and any extra braising liquid as a sauce