If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
One 4-5 pound beef brisket, flat or point - but the point is fattier
Neutral oil
1 tablespoon each kosher salt & coarse ground black pepper
6 large cloves garlic, finely minced
3 large yellow onions, thinly sliced
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 375
Lightly oil brisket, then season brisket with salt & pepper
Heat a large cast iron pan or a dutch oven to medium high, and sear brisket on all sides until browned and beautiful - remove and let cool slightly
Mix garlic with about 3 tablespoons more of the oil, and rub all over the brisket
Put half the onions in the bottom of a roasting pan and put brisket on top of onions
Combine remaining tomato paste, brown sugar, soy sauce, mustard and paprika in a bowl, and 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
Transfer the brisket to a large cutting board or work surface, cover loosely and let rest 30 minutes - while it rests skim any fat from the cooking liquid
Slice the brisket thinly against the grain, then put back into the pan with the sauce, making sure the slices are submerged - cover and put back into the oven, but turn down to 225 for 15-30 minutes before serving
