Beer Braised Brisket With Carrots And Parsnips Recipe

Ingredients for Beer Braised Brisket With Carrots And Parsnips

• Beef Brisket
• Dark Brown Sugar
• Whole Cloves
• Ale
• Water
• Carrot
• Parsnip
• Butter
• Fresh Parsley
• Cornstarch
• Red Wine Vinegar
• Salt

How to Make Beer Braised Brisket With Carrots And Parsnips

1. Preheat oven to 325°F (160°C).
2. Season the brisket generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Sear the brisket on all sides until browned, about 2-3 minutes per side.
5. Remove brisket from pot and set aside.
6. Add chopped onion to the pot and cook until softened, about 5 minutes.
7. Add minced garlic and cook for 1 minute more.
8. Return the brisket to the pot.
9. Pour in the dark beer, beef broth, Worcestershire sauce, thyme, and rosemary.
10. Bring to a simmer, then cover the pot tightly.
11. Transfer the pot to the preheated oven and braise for 2.5-3 hours, or until the brisket is fork-tender.
12. Remove the brisket from the pot and let it rest for 15 minutes before slicing.
13. Add the carrots and parsnips to the braising liquid in the pot. Simmer until tender, about 20 minutes.
14. Slice the brisket and serve it over the carrots and parsnips, spooning the braising liquid over the top.