1. in coffee or spice grinder grind all spices together. Transfer to a small bowl and stir in salt and brown sugar. Rub mixture into meat, making sure well incorporated. Place meat in a glass or stainless steel dish, cover and refrigerate 1 week, turning once a day. For the first day or so, rub any spice mixture on bottom of dish into brisket. Once moisture extracted from meat begins to collect in dish, use it to baste meat after turning.
2. When meat has finish curing, remove from refrigerator. Heat oil in a Dutch oven or other pot large enough to hold brisket. Add onions, carrots and thyme and cook over medium-low heat, stirring occasionally, until veggies just begin to brown, about 8 mins. Place brisket on top of veggies and add enough cold water just to cover. Cover pot and bring to a boil, skimming any foam that rises to surface. Reduce heat to low and simmer, covered, 3 hours. Stir in stout and cook until brisket is tender, 1 hour more.
3. Allow meat to cool in cooking liquid. When meat is at room temp, wrap tightly in plastic. (Reserve rich broth for another use.) Put wrapped meat in a shallow dish and place a heavy plate or skillet on the top. Place a few heavy cans on the plate to compress meat, and refrigerate overnight. To serve, slice meat thinly against the grain.
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 112 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 93.7mg||29 %|
|Sodium 2463mg||85 %|
|Potassium 579.1mg||15 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 8.7g|
|Protein 31.7g||45 %|
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Calories per serving: 282
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