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Braised Black Angus Brisket with Danse Skjold Pale Ale
Preheat oven at 325 degrees. Season brisket with salt and pepper. Heat olive oil in a heavy-bottomed casserole. Brown brisket on both sides, about 4 to 5 minutes each side. Place brisket on platter. Add onions, garlic, carrots, celery, celery root, turnips, rutabaga, bay leaves, and thyme to casserole and saute for about 5 minutes. Deglaze vegetables with ale; reduce by half.
Add veal stock and tomato paste; season to taste with salt and pepper. Add brisket and juices from the platter to the casserole.
Cook in oven for 2-1/2 hours (2 hours covered, 1 hour without cover).
Serves: 8 to 10
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