Beer-Braised Beef

• 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

1. Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
2. Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
3. Pat the brisket dry and sprinkle it generously on both sides with salt and pepper.
4. Heat the oil in a Dutch over or braising pot set over medium-high heat.
5. Sear the brisket in the oil until well browned, about 4 minutes.
6. Carefully flip and sear on the reverse side for another 4 minutes.
7. Remove the brisket to a plate.
8. To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf.
9. Saute until golden, about 8 minutes.
10. Stir in the tomato paste and cook for 2 minutes.
11. 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.
12. Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid.
13. Place in the oven and cook for 3 1/2 hours, or until fork tender.
14. Let rest for 15 minutes before slicing thinly against the grain.
15. Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

brisket, kosher salt, olive oil, garlic, yellow onion, carrots, celery, thyme, rosemary, bay leaf, tomato paste, apple cider vinegar, chicken stock, brown ale

Taken from www.foodnetwork.com/recipes/nancy-fuller/beer-braised-beef.html (may not work)