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Yield: Serves 8 (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/3 cup sauce)
Total: 5 Hours, 45 Minutes
2 teaspoons ground cumin
2 teaspoons sweet Hungarian paprika
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt, divided
2 1/2 pounds flat-cut beef brisket, trimmed
1 tablespoon olive oil
1 1/2 cups pale ale
4 cups lower-sodium beef broth
5 garlic cloves, sliced
6 carrots, cut diagonally into 1 1/2-inch pieces
6 celery stalks, cut diagonally into 1 1/2-inch pieces
2 medium onions, each cut into 12 wedges
2 tablespoons all-purpose flour
1/2 cup water
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