This is an excellent make-ahead dish. In fact, it gets better and better the longer it sits. Braise the day before and pop it back in the oven when you want to serve it for maximum flavor. I served mine over
Fresh ground pepper
2 Medium, chopped
4 Clove (20 gm), minced
2 Cup (32 tbs)
1. In a small bowl, mix kosher salt, pepper, paprika and cumin together.
2. On a tray, place beef brisket, and drizzle olive oil over it. Spread the oil all over.
3. Sprinkle the mixture over the beef evenly on all sides.
4. Place a pan over heat and put the beef piece fat-side down in it. Turn and cook.
5. Take the beef piece from pan and allow it to rest for a while.
6. Pour olive oil in the pan along with the beef fat, and add onion to it. Sprinkle salt, and sauté until it becomes tender.
7. Then, add garlic, bay leaf, and tomato paste in it. Mix well.
8. Stir in beer, move the onions in a side and place the beef brisket back in it.
9. Add a little bit of beef stock, if required, so that the liquid comes half way up the meat.
10. Cover it with a lid and place it in oven at 325 degree for 5 hours.
11. Place beef brisket on a plate, garnish with something parsley, and serve hot.