Steps: |
| -Mix together sugar, beer, garlic, thyme and bay leaves. Marinate the brisket in it at least 24 hours. |
| -Remove the brisket and dry on a wire rack. |
| -Preheat oven to 300 degrees. |
| -Season the meat with Kosher salt and black pepper. |
| -Heat the oil in a large Dutch oven or braising pan and brown the meat on both sides. Transfer brisket to a plate. |
| -Add the onions and saute until translucent. |
| -Add the remaining vegetables and saute for 5 minutes. |
| -Add the tomato paste and saute to coat all of the vegetables with the paste. |
| -Add the apple cider and vinegar. Using a wooden spoon, scrape all the fonds (caramelized bits) from the bottom of the pan. Reduce liquid by half. |
| -Pour in the stock and bring up to a simmer. |
| -Place the brisket, in the Dutch oven, on top of the vegetables and the stock, which should barely cover the meat. |
| -Place the lid on or cover tightly, and place in the oven for 3-4 hours at 300 degrees. |
| -Test the meat for doneness after 3 hours. It should be fork tender. |
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