Beer-Braised Brisket

Let's Cook

1. Step 1.

   Preheat the oven to 325°F. Pat the brisket dry with paper towels, then drizzle with olive oil and rub evenly with the M5 Spice Rub.

2. Step 2.

   In a large Dutch oven or heavy pot over medium-high heat, warm 2 tablespoons olive oil. Add the brisket and sear, turning once, until both sides are deeply golden, about 10 minutes total. If the brisket is too large, cut it in half and sear each piece separately. Transfer the brisket to a plate.

3. Step 3.

   Pour off the fat from the pot and scrape out any burnt bits. Return the pot to medium-high heat and add 1 tablespoon olive oil. Add the chopped onion, carrots, celery, and smashed garlic. Cook, stirring, until the vegetables start to brown, about 5 minutes.

4. Step 4.

   Stir in the diced tomatoes with their juices and the dark beer. Return the brisket to the pot, fat side up, along with any accumulated juices, tucking it into the liquid so it is mostly submerged. Cover tightly and transfer to the oven.

5. Step 5.

   Cook until the brisket is very tender, 3 to 3½ hours. Transfer the brisket to a cutting board and let rest for 15 minutes.

6. Step 6.

   While the brisket rests, strain the cooking liquid through a sieve into a small saucepan, discarding the vegetables. Use a large metal spoon to skim off as much fat from the top as possible. Bring the liquid to a boil over high heat and cook until reduced slightly, about 5 minutes. Season with salt and pepper.

7. Step 7.

   Carve the brisket crosswise into ½-inch-thick slices or pull it into pieces. Transfer to a serving platter, drizzle with the sauce, and garnish with fresh parsley leaves.