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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside.
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3
Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.
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4
Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid.
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5
Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.
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6
Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight.
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7
The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
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8
Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices.
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9
Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.
