Ingredients
- 3–4 lbs. beef brisket, fat trimmed to 1/4 inch or less
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 6 garlic cloves, smashed
- 2 cups yellow onions, rough chopped
- 2 cups carrots, peeled and cut into 1-inch pieces
- 2 cups celery, cut into 1-inch pieces
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons tomato paste
- 1/4 cup balsamic vinegar
- 3 cups beef broth
- 16 oz. Guinness Stout
- 3 tablespoons flour
- 1/4 cup water
Directions
Preheat oven to 325°F. Adjust rack to fit covered braising pot.
Pat brisket dry and sprinkle all over with salt and pepper.
Heat olive oil in a large, heavy- bottomed braising pot over medium-high heat. Sear the brisket until well-browned, about 4 minutes on each side. Remove the brisket to a platter and set aside.
Add garlic, onions, carrots, celery, thyme, rosemary, and bay leaf to the pot. Sauté until onions begin to soften and caramelize, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the balsamic vinegar, broth, and Guinness Stout and bring to a simmer.
Add the brisket back into the pot, immersing it in liquid. Cover and cook in oven for 3½–4 hours, or until tender. Remove brisket to a platter to rest. Using a slotted spoon, remove the vegetables from the braising liquid and set aside. Discard herb stems and bay leaves.
On the stovetop, reduce the braising liquid by about 1/3. In a small bowl, whisk together the flour and water to make a smooth slurry. Add slurry to simmering braising liquid and stir while gravy thickens.
Slice brisket against the grain and serve on a platter with the vegetables and gravy.
Makes 6 servings.
