| Fast Prep

brown ale–braised brisket

prep: 30 minutes | roast: 3 hours 30 minutes at 325°F | MAKES: 10 to 12 servings (3 oz. meat + ½ cup vegetables + ¼ cup cooking liquid each)

• 1 3½- to 4-lb. flat-cut beef brisket, trimmed, leaving ¼-inch layer of fat
• Salt and black pepper
• 1 Tbsp. vegetable oil
• 1 tsp. dried thyme, crushed
• 3 Tbsp. horseradish mustard or coarse-ground mustard
• 3 onions, cut into thick wedges
• 5 medium red potatoes (about 1½ lb.), halved, or 2 medium sweet potatoes, peeled and cut into quarters
• 1 large fennel bulb, trimmed, cored, and cut into thick wedges
• 4 cloves garlic, peeled and smashed
• 1 12-oz. bottle brown ale (such as Newcastle Brown Ale) or 1½ cups reduced-sodium beef broth
• 1 cup reduced-sodium beef broth
• ¼ cup tomato paste
• 1 tsp. orange zest
• Crusty bread

1. Preheat oven to 325°F. Sprinkle brisket on both sides with salt and pepper. If necessary, cut brisket to fit in an oven-safe 6- to 8-qt. pot (tip, below). In the pot heat oil over medium-high heat. Add meat and cook until browned on both sides. Remove pot from heat; turn meat fat side up. Sprinkle with thyme and spread with mustard. Add onions, potatoes, fennel, and garlic to pot.

2. In a medium bowl whisk together ale, broth, tomato paste, and orange zest. Pour over meat. Bring to boiling.

3. Roast, covered, 3½ to 4 hours or until meat is fork-tender. Transfer meat to a cutting board. Transfer vegetables to a serving platter; cover to keep warm. Skim fat from cooking liquid; discard fat. Season cooking liquid to taste. Thinly slice meat across grain. Arrange on platter with vegetables and drizzle with some of the cooking liquid. Pass additional cooking liquid and serve with crusty bread.

PER SERVING: 568 cal., 30 g fat (11 g sat. fat), 137 mg chol., 660 mg sodium, 35 g carb., 4 g fiber, 6 g sugars, 34 g pro.

THE RIGHT POT

When braising meat in liquids that contain acidic ingredients—such as tomatoes, wine, or vinegar—choose a Dutch oven with a stainless-steel, enamel, or nonstick interior. Other metallic surfaces can react with the acid, producing an unpleasant flavor. And in recipes that call for oven braising, such as this one, use a pot that is oven-safe.