Cook up this traditional dish. Your family and friends will love this hearty meal especially during the time of fall.
Preheat oven to 325 degrees. Trim the fat from the brisket. Cut into manageable pieces. Heat Dutch oven on high. Cover the bottom of the Dutch oven with canola oil. Dredge beef with flour and add to oil. Brown all sides. About 10 minutes, but do not rush this. Remove beef from pot and set aside. In the same pot on high, add more oil and heat. Add large shallots, carrots, celery, onion, garlic, thyme, and bay leaves.
Cook and stir until translucent. Add beer and cook for 10 minutes more. Add meat on top of vegetables and beer. Add enough stock to cover beef well. Cover with heavy foil and then the pot top set firmly in place. Cook in oven until meat is tender. About 2½ to 3¼ hours. Check at 2½ hours. Once meat is tender remove pot from oven and let cool for 30 minutes. Remove meat from liquid and set aside.
Strain liquid, pressing to get all the braising liquid. Discard cooked vegetables. Place liquid back into Dutch oven, heat and reduce by half. Salt and pepper to taste. In a separate sauté pan, add oil and heat on medium-high. Add small-diced carrots, celery, and onions (mini poix). Add lemon zest and thyme leaves. Cook until almost soft and tender.
Cut brisket into ½-inch cubes and place back into pot. Add mini poix. Bring to a simmer. Add butter and stir to heat and combine well. Sauce should thicken nicely. Place roasted potato wedges on the bottom of the serving bowl. Add stew on top. Garnish with a little finely chopped chervil (or parsley) and lemon zest.
Serve immediately. Enjoy!