Beer-Braised Brisket With Carrots and Parsnips

Ingredients

• 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

Directions

1. 1

   Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.

2. 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. 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. 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. 5

   Slice meat and arrange with carrots and parsnips on large serving platter.