Beef stew in beer

Ingredients:

• 1 beef brisket (1.3 kg), leanest part
• 3 tbsp. l. olive oil
• 6 crushed garlic cloves
• 1 large yellow onion, coarsely chopped
• 3 medium carrots, cut into 2.5cm pieces.
• 3 stalks celery, cut into 2.5cm pieces.
• 4 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 1 bay leaf
• 2 tbsp tomato paste
• 1/4 cup apple cider vinegar
• 3 cups chicken broth
• Two 0.33L bottles of brown ale

Preparation:

1. Preheat the oven to 325°F (160°C) and position the rack in the lower third of the oven. Remove the brisket from the refrigerator and let it rest on the counter for 1 hour to reach room temperature.
2. Pat the brisket dry and season generously with salt and pepper on both sides. Heat the oil in a Dutch oven or saucepan over medium-high heat. Cook the brisket in the oil until well browned, about 4 minutes. Carefully flip and cook the other side for another 4 minutes. Transfer the brisket to a plate.
3. Add the garlic, onion, carrot, celery, thyme, rosemary, and bay leaf to the pot. Sauté until golden brown, about 8 minutes. Add the tomato paste and cook for 2 minutes. Add the vinegar, chicken broth, and beer and bring to a simmer, scraping up any browned bits.
4. Place the brisket in the pan between the vegetables and cover. Place in the oven and simmer for 3.5 hours, or until tender when pierced with a fork. Let cool for 15 minutes, then slice thinly across the grain.
5. Serve the meat on a platter along with the vegetables and liquid from the pan.