Ingredients:

  • 1 (3-4 pound) brisket, flat cut (1.36-1.81 kg)
  • 1 tablespoon kosher salt (14 g)
  • 1 teaspoon black pepper (5 g)
  • 2 tablespoons olive oil (30 ml)
  • 2 large yellow onions, thinly sliced (approx. 400 g)
  • 4 cloves garlic, minced (approx. 12 g)
  • 1 (12 ounce) bottle dark beer (like Guinness or stout) (355 ml)
  • 1/2 cup beef broth (120 ml)
  • 1/4 cup tomato paste (60 g)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 tablespoon brown sugar (15 g)
  • 1 teaspoon smoked paprika (5 g)

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch layer. Pat dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the brisket on all sides until browned (about 3-4 minutes per side). Remove brisket from pot and set aside. This step adds depth of flavor, but can be skipped for a truly easy version.
  3. Add onions to the Dutch oven and cook until softened and slightly browned (about 8-10 minutes). Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste, Worcestershire sauce, brown sugar, and smoked paprika. Cook for 1 minute, stirring constantly.
  5. Pour in the dark beer and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  6. Return the brisket to the Dutch oven, nestling it in the braising liquid. The liquid should come about halfway up the sides of the brisket. If needed, add more beef broth.
  7. Cover the Dutch oven with the lid and transfer to the preheated oven. Cook for 4-6 hours, or until the brisket is fork-tender. Check after 4 hours; if it’s not pull-apart tender, continue cooking.
  8. Remove the Dutch oven from the oven and let the brisket rest in the braising liquid for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavourful brisket.
  9. Remove the brisket from the Dutch oven and slice against the grain. Serve with the braising liquid.