Beer Braised Brisket

1.Preheat your oven to 325°F (160°C).

2.Pat the brisket dry with paper towels and season both sides generously with salt, black pepper, and smoked paprika.

3.Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Once hot, sear the brisket for about 4-5 minutes per side until a deep brown crust forms. Remove the brisket and set aside.

4.In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until softened and caramelized, about 10-12 minutes.

5.Add the minced garlic and cook for an additional 1 minute until fragrant.

6.Stir in the tomato paste and cook for 2 minutes to deepen its flavor.

7.Pour in the dark beer, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce slightly for about 5 minutes.

8.Add the beef broth, Worcestershire sauce, brown sugar, thyme sprigs, and bay leaves. Stir to combine.

9.Return the brisket to the pot, nestling it into the liquid and onions. The liquid should come about halfway up the sides of the brisket; add a little water or broth if necessary.

10.Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is fork-tender.

11.Carefully remove the brisket from the pot and cover loosely with foil to keep warm.

12.Discard the thyme sprigs and bay leaves from the braising liquid. If you prefer a thicker gravy, mix the flour with cold water to create a slurry and whisk it into the simmering liquid on the stovetop. Cook for 3-5 minutes until thickened.

13.Slice the brisket against the grain into ¼-inch thick slices. Serve topped with the rich beer gravy and caramelized onions.

14.Tip: For best flavor, prepare the brisket a day ahead and refrigerate overnight. Reheat gently before serving to allow flavors to meld.