Alane's Hanukkah Brisket

Ingredients

• 1 beef brisket , 4 pound
• 1 large onion , sliced
• 2 cans beef broth , 14.5 ounce
• 2 cans French onion soup , 15 ounce
• 2 cans or bottles beer , 12 fluid ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.

3. 3

   Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.

4. 4

   Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.

5. 5

   Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.

6. 6

   The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.

7. 7

   Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.

8. 8

   Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.