Active Time

　　25 min

　　Total Time

　　4 1/2 hr

　　There are two brisket cuts available in most supermarkets, and the labeling can often be confusing. If you prefer a more marbled piece of beef, look for the thicker end, known as the point half, which may be labeled the front, thick, second, or nose cut. The thinner, leaner end of the brisket is the flat half, sometimes called the first or thin cut.

　　Active time: 25 min Start to finish: 4 1/2 hr

　　

Ingredients

Makes 8 servings

　　1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　2 tablespoons olive oil

　　2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)

　　1 Turkish or 1/2 California bay leaf

　　1 (12-ounce) bottle beer (not dark)

　　1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled

　　1 tablespoon balsamic vinegar

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.

　　

Step 3

Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.

　　

Step 4

Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.

　　

Step 5

Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.