Beer-Braised Brisket Root Vegetables (Printable version)

Slow-cooked brisket mingles with root vegetables in a rich beer and broth sauce—perfect for sharing.

# What you need:

→ Meats

01 - 1 beef brisket, trimmed (4 pounds)

→ 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 bottle dark beer, stout or porter preferred (12 ounces)
09 - 2 cups beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce

→ Spices & Seasonings

12 - 2 teaspoons kosher salt
13 - 1 teaspoon black pepper
14 - 2 teaspoons smoked paprika
15 - 2 bay leaves
16 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ For Searing

17 - 2 tablespoons vegetable oil

# How To:

01 - Set oven to 325°F. Allow to preheat while preparing ingredients.
02 - Pat brisket dry and rub with kosher salt, black pepper, and smoked paprika on all sides.
03 - Heat vegetable oil in a large Dutch oven over medium-high. Sear brisket for 3–4 minutes per side until deep brown. Remove and set aside.
04 - Add onions, carrots, parsnips, celery, and garlic to the pot. Sauté for 5–7 minutes until lightly caramelized.
05 - Stir in tomato paste and cook for 1 minute. Pour in dark beer, scraping up browned bits. Add beef broth, Worcestershire sauce, bay leaves, and thyme.
06 - Return brisket to the pot, fat side up. Arrange potatoes around the meat and bring contents to a simmer.
07 - Cover pot with lid and transfer to oven. Cook for 3–3½ hours, until brisket yields easily to a fork.
08 - Carefully remove brisket and place on cutting board. Let rest for 10 minutes before slicing across the grain.
09 - Skim fat from sauce, discard bay leaves. Return sliced brisket to pot and spoon vegetables and sauce over top for serving.

# Expert Advice:

01 -
  • Satisfies even big appetites with one-pot magic
  • Uses humble ingredients but tastes restaurant-worthy
  • Perfect for gatherings and make-ahead dinners
  • You get a full meal with vegetables, sauce, and slow-cooked beef
  • Rich flavor layers from beer, tomato, smoky paprika, and fresh herbs
  • Hands-off braising makes it easy while you relax
02 -
  • High protein keeps you full for hours
  • Leftovers taste even better so meal prep friendly
  • Can be made gluten-free with GF beer and sauce
  • Pairs beautifully with bread or mashed potatoes for ultimate comfort
03 -
  • Dry brisket well before seasoning Browning is essential I learned the hard way rush this step and the flavor is just not the same
  • Scrape up every bit from the pot bottom when adding beer Those caramelized veggies are golden flavor
  • If you have time marinate brisket overnight in beer for unforgettable taste
  • And never forget to let brisket rest before slicing the juices will reward your patience

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