Serves 6
As great as brisket is for dinner, it's fantastic and arguably better the next day for sandwiches. You can use either the point or the flat (a whole brisket is made up of both) but the point has more fat which makes it ultimately more delicious.
Ingredients
3 medium yellow onions, thinly sliced
1 tablespoon each kosher salt & coarse ground black pepper
4 cloves garlic, minced
3 tablespoons oil
One beef brisket (flat cut) 4 - 5 pounds
1-12 ounce can tomato paste
3/4 cup brown sugar
1/2 cup soy sauce
2 tablespoons Dijon mustard
1 tablespoon smoked paprika
1 cup beef broth
6 ounces beer - whatever kind you want will work
Directions
Preheat oven to 350
Season brisket with salt & pepper
Mix garlic with oil and rub over brisket
Put half the onions in the bottom of a roasting pan and put brisket on top of onions
Combine remaining ingredients except broth & beer, mix well and spoon over top of brisket - top with remaining onions
Pour broth and beer around the outside of brisket
Cover tightly with a lid or foil and bake 3 to 4 hours, or until fork tender
Let cool slightly and slice across grain to serve
