# What You’ll Need:
→ Meats
01 - 1 (4 lb) beef brisket, trimmed
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 2 parsnips, peeled and cut into chunks
04 - 2 medium yellow onions, sliced
05 - 3 celery stalks, cut into chunks
06 - 4 small potatoes, quartered
07 - 6 garlic cloves, smashed
→ Braising Liquid
08 - 1 (12 fl oz) bottle dark beer (stout or porter preferred)
09 - 2 cups beef broth
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Spices & Seasonings
12 - 2 tsp kosher salt
13 - 1 tsp black pepper
14 - 2 tsp smoked paprika
15 - 2 bay leaves
16 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
→ For Searing
17 - 2 tbsp vegetable oil
# How to Make It:
01 - Set oven temperature to 325°F.
02 - Pat brisket dry and evenly season all sides with kosher salt, black pepper, and smoked paprika.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear brisket until browned on all sides, approximately 3-4 minutes per side. Remove brisket and set aside.
04 - Add onions, carrots, parsnips, celery, and smashed garlic cloves to the same pot. Cook for 5-7 minutes, stirring occasionally, until lightly browned.
05 - Incorporate tomato paste and cook for one minute. Pour in dark beer, scraping up browned bits from the bottom. Add beef broth, Worcestershire sauce, bay leaves, and thyme; stir to combine.
06 - Return brisket to the pot, placing fat side up. Arrange potatoes around the meat. Bring mixture to a gentle simmer.
07 - Cover the pot with a lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the brisket is fork-tender.
08 - Remove brisket to a cutting board and allow to rest for 10 minutes before slicing against the grain.
09 - Skim excess fat from the sauce and discard bay leaves. Return sliced brisket to the pot, ladle vegetables and sauce over top, and serve warm.
