For beer-braised brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 5- to 6-pound beef brisket, trimmed of fat (ask your butcher to do this for you)
- 2 tablespoons grape seed oil
- 2 medium yellow onions, thinly sliced
- 4 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoon balsamic vinegar
- 1/4 cup packed light brown sugar
- 1/4 cup molasses
- 1 12-ounce bottle of dry stout beer (such as Guinness; note: low-sodium beef or chicken broth may be substituted, but the flavor will not be the same)
- 1 bay leaf
- 6 sprigs of fresh thyme
For roasted root vegetables
- 6 medium carrots, peeled and cut into 1-inch slices
- 6 medium parsnips, peeled and cut into 1-inch slices
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon herbes de Provence
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
For beer-braised brisket: Heat the oven to 325 degrees.
Generously season all sides of the brisket with salt and black pepper.
Heat a large Dutch oven or a large nonstick sauté pan over medium/high heat. Add oil, and once the oil is almost smoking, sear all sides of the brisket until browned – about 2 minutes per side.
Remove the brisket from the pot and set aside. Add the onion to the pot and stir, scraping the bottom of the pan; sauté for about 2 minutes.
Reduce heat to medium, then add garlic, tomato paste, vinegar, brown sugar, and molasses. Stir to combine.
If using a Dutch oven, put the brisket back into the pot and pour in the beer. Add the bay leaf and thyme sprigs to the pot and cover with a tight-fitting lid. If using a sauté pan, transfer the brisket to a large roasting pan, pour in the beer and add bay leaf and thyme, then cover tightly with foil. Cook in preheated oven for 2 to 3 hours (or longer — the longer you cook it, the more tender the meat will be).
Check the brisket after 1 hour to make sure there is enough liquid at the bottom to keep the brisket from burning.
For roasted root vegetables: Remove the brisket from the liquid to slice. Meanwhile, place the Dutch oven on the stove. (If using a roasting pan, carefully ladle liquid into a saucepan.) Over medium heat, bring the remaining liquid to a boil. Allow to reduce to thicken for about 10 minutes. Strain out the onions and herbs and brush the sliced brisket with the resulting glaze. Serve on a platter surrounded by the roasted root vegetables with extra glaze on the side.
Preheat oven to 450 degrees and place rack in the center of the oven.
Line a baking sheet with parchment or rub lightly with olive oil. Toss cut carrots and parsnips with olive oil, honey, herbs, and salt and pepper. Spread the vegetables evenly onto the baking sheet and place in the preheated oven to roast for 12 to 15 minutes or until they are tender.
Tips: Store any leftover meat in the sauce to keep moist. You can remove any extra fat from the braising liquid by allowing the glaze to cool in the refrigerator. The fat will rise to the top and can be easily removed with a spoon before being reheated.