A hearty and flavorful dish perfect for cozy evenings, featuring tender beef brisket braised in Guinness with a medley of root vegetables.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Heat some oil in a large flameproof casserole over medium-high heat. Brown the beef brisket on all sides, then remove it from the pan and set aside.
Browning the meat enhances its flavor by creating a caramelized crust.
Add the onions to the casserole and cook for 3-4 minutes until they start to soften and brown slightly.
Stir frequently to prevent the onions from burning.
Add the celery, carrots, and potatoes to the casserole and cook for another 3-4 minutes, stirring occasionally.
Cut the vegetables into uniform pieces for even cooking.
Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw taste of the flour.
Ensure the flour is evenly distributed to avoid lumps in the sauce.
Gradually add the beef stock and Guinness, stirring constantly to combine. Bring the mixture to a boil.
Stir continuously to prevent lumps from forming.
Add the bay leaves, thyme, brown sugar, and tomato paste. Season with salt and pepper to taste.
Taste the sauce and adjust the seasoning before adding the meat.
Return the brisket to the casserole, placing it on top of the vegetables. Cover tightly with a lid or foil and transfer to the oven.
Ensure the casserole is tightly covered to retain moisture during cooking.
Cook in the oven for 2 1/2 hours or until the meat is tender and the vegetables are cooked through.
Check the dish occasionally and add a splash of water if the sauce looks too thick.
Serve the brisket sliced with the vegetables and sauce spooned over. Enjoy your meal!
Garnish with fresh parsley for a pop of color and added flavor.
