Dd's Beer-Braised Beef Brisket

Kinda plenty ingredients (for me), but maybe not so hard to make.  I think I'll try make someday 'cause sure looks yummy.

BEER BRAISED BEEF BRISKET

 

1-1 ½ # beef brisket, trimmed

Kosher salt and freshly ground black pepper

1 ½ TB olive oil

4 cloves garlic, smashed

1 small yellow onion, roughly chopped

1 medium carrot, stew-cut

1 medium rib celery, stew-cut

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

1 TB tomato paste

½ c. chicken stock

½ c. red wine

12-oz. beer

 

Remove brisket from refrigerator 1 hour prior to cooking. Pat brisket dry; generously season on both sides with salt and pepper. 

In a saucepot over medium high heat sear brisket in oil until well browned on all sides, about

2-3 minutes. Transfer the brisket to a plate. 

To the saucepot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Sauté until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add stock and beer and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan. Return brisket into saucepot. Allow to simmer covered 1 ½ hours or until fork tender. 

Remove brisket to cutting board and cover with aluminum foil. Allow to rest 10-15 minutes. Using an immersion blender puree sauce to desired consistency. Season as needed.  Slice against the grain for service. Serve with sauce. Serves 2.