Beer-braised Brisket With Carrots And Parsnips

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 6 lbs beef brisket, fat trimmed
• 1 tablespoon dark brown sugar (packed)
• 3 whole cloves
• 24 ounces ale
• 1 1/2 cups water
• 1 teaspoon water
• 1 lb carrot, peeled, ends trimmed
• 1 lb parsnip, peeled, trimmed
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
• 1 tablespoon cornstarch
• 1 teaspoon red wine vinegar
• 1/2 teaspoon salt

Recipe

• 1 place brisket in large dutch oven. sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
• 2 simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. add carrots and parsnips after 1 hour's cooking time.
• 3 remove beef from dutch oven and keep warm. cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. keep warm.
• 4 skim fat from pan juices. measure 2 cups juices. mix cornstarch, 1 t. water, the vinegar, and salt. whisk pan juices and cornstarch mixture in small saucepan. heat to boiling, stirring constantly, and boil 1 minute. pour gravy into sauceboat.
• 5 slice meat and arrange with carrots and parsnips on large serving platter.