Beef Brisket

1. Preheat oven to 375
2. Lightly oil brisket, then season brisket with salt & pepper
3. 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
4. Mix garlic with about 3 tablespoons more of the oil, and rub all over the brisket
5. Put half the onions in the bottom of a roasting pan and put brisket on top of onions
6. 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
7. Pour broth and beer around the outside of brisket
8. Cover tightly with a lid or foil and bake 4ish hours, or until fork tender (start checking at 3)

Once the Brisket Is Cooked (Serving the Same Day)

1. When the brisket is fork-tender, remove it from the oven and let it rest in the cooking liquid, uncovered, for about 30 minutes. This relaxes the meat and keeps the slices from falling apart
2. Transfer the brisket to a cutting board. Slice across the grain, about 1/4-inch thick
3. Skim excess fat from the surface of the braising liquid, then taste the sauce and adjust seasoning if needed
4. Arrange the sliced brisket in a serving dish and spoon some of the hot sauce over the top - but don’t drown it
5. Serve hot, with the remaining sauce on the side

Next-Day Brisket (The Preferred Way)

1. Let the cooked brisket cool about an hour in its braising liquid
2. Cover tightly and refrigerate overnight. The meat will firm up and the flavors will deepen
3. The next day, lift the solidified fat from the surface and discard
4. Remove the brisket from the liquid and slice it cold, again across the grain, about 1/4-inch thick
5. Return the sliced brisket to the sauce, overlapping slightly so everything stays moist
6. Cover and reheat gently in a 325-degree oven until hot, about 45 minutes, or warm slowly on the stovetop over low heat.
7. Spoon additional sauce over the brisket just before serving