Alane'S Hanukkah Brisket

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 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.

3. 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.

4. 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.

5. 5

   Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.

6. 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.

7. 7

   The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.

8. 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.

9. 9

   Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.

* Per serving · 4 servings · Values may vary.