Beer Braised Brisket
from 3/7/09 Fork You Live
1 boneless beef brisket, 3-4 pounds in size
salt and pepper
1-2 tablespoons olive oil
3 large onions, sliced into thin half-moons
1 bay leaf
1 12 ounce bottle of beer (I use a lighter beer)
Preheat oven to 350 degrees.
Unwrap brisket, pat dry and sprinkle both sides with salt and pepper. Place a large Dutch oven or other heavy pot (with at least a 6 quart capacity) over high heat and add oil. Once the oil is shimmering, but not smoking, add brisket. Brown on both sides (about 5-6 minutes a side) and then remove to a platter.
Immediately add the onions and bay leaf to the pan and stir. You want to use the onions to remove the browned bits that the brisket left behind. Once all the onions have taken on a darker color, add the beer to the pot. Stir to incorporate and then push half the onions to the side of the pot. Return the brisket to the pot and cover with the reserved onions. The liquid should come about half way up the side of the brisket. If it does not, add more beer or some beef stock.
Once the liquid is simmering, put the lid on the pot and place it in the center of the oven. Leave it there for approximately 3 hours (longer if your brisket is on the larger side).
When the brisket is finished cooking, remove pot from the oven and allow the meat to cook for at least half an hour. It can be served immediately, but brisket gets better with an overnight in the refrigerator (and is easier to slice when chilled). Slices can be reheated in braising liquid to delicious results.
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