Categories: Beef

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

Directions

1. Preheat oven to 325°.

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. 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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