Ingredients
5 teaspoons chili powder
3/4 teaspoon fennel seed
Coarse salt and pepper
3 1/2 pounds beef brisket
4 teaspoons olive oil
1 large onion, cut into 1/2-inch wedges (root end left intact)
4 cloves garlic, minced
2 tablespoons tomato paste
12 ounces pale lager, such as pilsner
1 pound small potatoes
3 large carrots, cut into 2 1/2-inch pieces
1 to 2 tablespoons cider vinegar
1/4 cup chopped fresh cilantro leaves, plus more for serving
Preparation
Preheat oven to 350 degrees. Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
Add onion to pot and saute 5 minutes. Stir in garlic and tomato paste and saute 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro.
