Brisket Braised with Beer and Onions

Brisket has become one of my favorite cuts of beef. I've posted one recipe already, but why not another? Along with short ribs, it's one of my go-to meats for braising. While it's traditional at any Jewish holiday or Friday night dinner, I have taken to preparing a brisket the evening before a weeknight dinner, as well. It feeds a crowd for just a dollar or  two per person and can sit for almost a week in the fridge. It's my idea of a dressed up pot roast. This version is a little off the beaten path, and much better made the night before... or even a few nights before.

Braised Brisket with Beer and Onions
Serves 8-10
Prep Time: 20 minutes
Cook Time: 4 hours, plus overnight to chill

• 1 large brisket (5 - 7 lbs), trimmed of most fat
• 2 large onions, peeled, halved, and sliced
• 1 12 oz. bottle of stout or brown ale such as Guiness or Newcastle
• 6 cloves garlic, smashed
• 6 whole sprigs thyme
• 2 cups beef stock
• 1 tbsp tomato paste
• salt and freshly cracked black pepper to taste

Allow the meat to come to room temperature, leaving out on a clean counter for 30 minutes to an hour. Preheat the oven to 300 degrees F.
Season the meat on all sides with the salt and pepper.
In a deep roasting pan (or large Pyrex style glass baking dish), add the stock, beer, thyme, garlic, and tomato paste.
Layer in the onions, creating a bed for the meat.
Place the meat on to of the onions and cover tightly with foil (or the lid to your dish).
Braise in the oven for 4 hours - until meat is completely tender.
Carefully remove the meat from the pan and set aside to cool.
Meanwhile, degrease the sauce and puree until smooth. Set aside.
Chill the brisket overnight.
Before serving, trim any remaining fat and slice to desired thickness. A very thin slice is customary, often cut with an electric knife. I use a traditional slicer.
Reheat the sliced brisket in the sauce until heated through -- usually around 30 minutes in a 350 degree oven covered, immersed in the sauce.
Serve with mashed potatoes, potato latkes, or even noodle kugel. Enjoy!