Beer-Braised Brisket

I added 4 medium Russet potatoes to the original recipe and did the whole thing in the crockpot ~ one-pot meal, and the house smelled awesome all day!

Yield: Serves 8 (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/3 cup sauce)
Ingredients:
2 teaspoons ground cumin
2 teaspoons 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
4 medium Russet potatoes

1 medium onion, cut into 12 wedges
2 tablespoons all-purpose flour
1/2 cup water

Preparation:  

Crockpot method: 5 Hours, 15 Min

1.  Combine first 3 ingredients in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of brisket. Heat crockpot on high heat. Add oil to crockpot; swirl to coat. Add brisket; cover and cook on one side for 1 hour, flip and cook on other side for another hour. Add beer, broth, and garlic; cover and cook on high heat for another hour. Turn brisket over; add potatoes, cover, and cook another hour. Add carrot, celery, and onion; reduce heat to low; cook for one more hour.

2. Use ladle to move most of cooking liquid to a medium sauce pan on the stove. 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.

 

Original method: 5 Hours, 45 Min

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. 

This info is just for the original recipe (minus the potatoes)

Nutritional Information:
Calories: 253
Fat: 7g
Saturated fat: 2.1g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 0.5g
Protein: 30.2g
Carbohydrate: 12.6g
Fiber: 2.7g
Cholesterol: 52mg
Iron: 3.2mg
Sodium: 674mg
Calcium: 64mg