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Generously season all sides of the beef with salt and pepper and lightly dust with Wondra flour.. Add the cano-
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2
la oil to a Dutch oven and place over high heat. When oil is almost to smoking point (Or shimmering in the pan),
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3
brown the meat in small batches, turning to sear all sides and removing each batch as it is finished.. When all
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4
brisket is browned and removed from pot, add mushrooms and roast in the residual beef fat until browned.
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5
Add the garlic and cook, stirring frequently, until just softened (but not colored), about three minutes. Remove
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and reserve Add vegetable mix and cook, stirring frequently, allowing onion to brown, about ten minutes. Re-
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7
move vegetables.. Return beef to the pot and add lager. Bring beer to a boil, then reduce heat, skimming any
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8
fat from the surface using a spoon or ladle. Reduce the beer by 1/4, about eight minutes. (Pay attention-it'll re-
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duce quickly.) Add the beef broth or stock.. Cover and simmer over very low heat until meat is starting to be-
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10
come tender-about one hour-then add the potato and the browned vegetable mix.. Check stew after an-
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other hour: If simmering very slowly, the meat should be fork-tender at this point. Add vinegar and adjust
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seasoning to taste. Stir in the herbs and the mushrooms to heat through. Serve.
