• Dry the brisket with paper towels and rub it down with olive oil.
• Mix together the seasonings and rub them into the brisket. Cover with plastic wrap and refrigerate at least one hour.
• Preheat oven to 275°F.
• Heat a Dutch oven to medium-high heat and add a couple tablespoons olive oil. Sear the brisket a few minutes each side to form a crust. Remove brisket and set aside.
• Add carrots, peppers, onions and garlic. Stir and cook 5 minutes to slightly soften.
• Add 1 tablespoon ancho paste and beer. Scrap up the brown bits from the bottom of the pan and swirl the ancho paste into the liquid.
• Set the brisket over the top and cover. Bake for about 3 hours, or until the meat is fork tender. It could take longer, depending on your oven and on the beef. Remove from heat and transfer the brisket to a cutting board to rest.
• Strain the solids from the Dutch oven. Put the liquid back into the pot and bring to medium heat. Swirl in 1 more tablespoon ancho paste and flour. Whisk until smooth. Heat until the gravy thickens. Season with salt and pepper.
• Slice brisket against the grain and serve with ancho gravy.

ANCHO PASTE

• Heat a large pan to medium heat and add ancho peppers. Cook them a couple minutes per side until they become fragrant.
• Add ancho peppers to a large bowl and pour boiling water over them. Cover and let sit for about 20 minutes to soften.
• Remove from the water and cut off the stems. Slice open and remove the seeds. Add to a food processor.
• Heat pan to medium heat and add 1 tablespoon olive oil. Add onion and cook about 3-4 minutes to soften.
• Add garlic and cook 1 more minute, stirring a bit. Remove from heat and add to the food processor.
• Add a pinch of salt and process to form a thick paste. Strain as desired to remove any bitter solids.