Beer-Braised Brisket with Onions

1. 1

   Preheat oven to 350F.

2. 2

   Pat brisket dry and sprinkle with salt and pepper.

3. 3

   Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total.

4. 4

   Transfer with tongs to a platter.

5. 5

   Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes.

6. 6

   Remove from heat and transfer half of onions to a bowl.

7. 7

   Arrange brisket over onions in pot, then top with remaining onions.

8. 8

   Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.

9. 9

   Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.

10. 10

    Cool in sauce, uncovered, 30 minutes.

11. 11

    Transfer brisket to a clean cutting board.

12. 12

    Skim off any fat from sauce, then season with salt and pepper.

13. 13

    Slice meat across the grain and serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.