| Level: | Easy |
| Total: | 5 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 servings |
Ingredients
- One 3-pound brisket, first cut
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 6 cloves garlic, smashed
- 1 large yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch pieces
- 3 ribs celery, cut into 1-inch pieces
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 3 cups chicken stock
- Two 12-ounce bottles brown ale
Instructions
- Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
- Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
- Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
- To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
- Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
- Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 823 |
| Total Fat | 59 g |
| Saturated Fat | 22 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 45 g |
| Cholesterol | 217 mg |
| Sodium | 1317 mg |
Reviews
So delicious! Only a used part of one beer and still tasted amazing!
This was easy and delicious. I served it with Trisha’s sweet potato salad. Thanks Nancy (chop chop in the pot)!
This is an outstanding recipe. I made this meal yesterday for my husband and me on St. Patrick’s Day and we couldn’t wait until our meal was ready. All afternoon the smells of glorious meat cooking with vegetables was greatly anticipated and we weren’t disappointed. Thank you Nancy Fuller, Farm House Rules.
ADDED CREAM & VEGGIES TO MAKE MY HANDS DOWN FAVORITE DISH OF MY LIFE!! Added potatoes, mushrooms, & extra of the carrots/celery/onions. Also put a little extra tomato paste. When it was done, on a whim, I pulled out the meat to rest & added a little heavy whipping cream (and some extra broth). You could put it on a show and it was AMAZING
This recipe is fantastic. My husband and I both love it. He even commented that I could cook this any night and twice on Sundays, he liked it that much. Thank you, Chef Nancy.
As many of the recipes I’ve made from Food Network, this is my first review.
This recipe is nothing short of amazing! The only thing I did differently was to fry some bacon first, remove the bacon and cook the meat in the bacon grease. Added the fried bacon at the very end. Everything else was spot on. Oh, I didn’t have fresh thyme so used dried.
The house smelled amazing. Major understatement! My husband took it out of the oven. He kept saying “Oh my God,Wow!” He raved and raved about this dish. We took some sneak bites dipped in the gravy mixture. Tender. Tasty.
We’ll be diving in tonight with a side of horseradish mashed potatoes and more veggies. This dish is worth the effort!
Thanks Nancy for a great dish! My grandmother lived on a farm in Upstate NY also. You remind me of her!
Now that I’m a grandma, I love making classics like this to share with my family. Love your show!
My sister bought me a Staub tomato shaped Cochette and if you half the recipe it will fit in the unit perfectly. I have made this two times according to the recipe, only I cut the onion in half. We are not onion fans. I bumped the cook time to 4 hours because 325 is a little lower that I usually roast meat at. I think this will assure it will be tender. I am trying it today with the crock pot to see how it turns out. I did not brown the meat or cook the vegetables first so we will be able to see if it is worth the extra effort.
One of my husbands favorites!!
I made this using 2 Corona beers. Didn’t have all of the herbs (thyme & rosemary) ingredients, but it didn’t matter. The brisket was fork tender and delicious. Loved the vegetables, roasted potatoes in the oven and served them with the brisket. I will definitely make this again! Best pot roast ever!
Excellent dinner. This recipe is a keeper.
Thanks Nancy!