Beer Braised Brisket
2 tsp. ground cumin
2 tsp. sweet Hungarian paprika
1/2 tsp. dried thyme
1 1/4 tsp. kosher salt
2 1/2 lbs. flat cut beef brisket, trimmed
1 Tbsp. olive oil
1 1/2 c. pale ale
4 c. 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 Tbsp. all-purpose flour
1/2 c. water
Preheat oven to 325F.
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 325F for 2 hours. Turn brisket over. Add carrots, 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.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 7g
Saturated fat 2.1g
Dietary fiber 2.7g
One serving equals 3 ounces beef, 2/3 cup vegetables, and 1/3 cup sauce.