2 1/2-pound piece beef brisket, preferably from the point cut (also called the 2nd cut)
Salt and freshly ground black pepper
4 slices bacon, chopped
3 onions, thinly sliced
2 tablespoons tomato paste
4 (12 ounce) lager-style beers
3 sprigs fresh flat-leaf parsley, plus chopped leaves for garnish
3 sprigs fresh thyme
1 bay leaf
1 large rutabaga (about 2 pounds), peeled and cut into 1-inch pieces
6 medium carrots, cut crosswise into 1-inch-thick pieces
6 medium waxy-style potatoes, unpeeled and cut into 1-inch pieces
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
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