Beer Braised Brisket

Another recipe from Bon Apetit. This is an easy recipe that can be used to serve a crowd. Great for a Super Bowl party.  Just plan ahead because the brisket needs to marinate for a while and it has to cook for hours. A three pound brisket can serve 5-6 and an eight pound can feed 12.  The recipe is for a an 8-10 pound brisket. If using a smaller brisket just make half of the rub. Serve with BBQ sauce in a roll with cole slaw or use it in tacos.

Ingredients
6 garlic cloves
2 Tbs brown sugar
2 Tbs Dijon mustard
2 Tbs olive oil
1 tbs black pepper (I used less)
1 Tbs ground cumin
1 Tbs paprika
1 tsp cayenne pepper
1/4 c kosher salt
1 8-10 lb untrimmed flat cut brisket
2 onions, thinly sliced
1-3 12 oz can or bottle lager (I found the liquid dried up before the brisket was done and had to add more beer to the pan)

Directions
1.  Finely chop garlic in food processor or use frozen garlic cubes.
2.  Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and procees until smooth.
3.  Rub all over brisket, working into crevices.  Wrap in plastic wrap chill at least 12 hours and up to two days.  Let meat come to room temperature for an hour.
4.  Preheat oven to 325.
5.  Scatter onions in a large roasting pan or Dutch oven and set brisket fat side up on top of the onions.  Add beer, cover with foil or lid.  Braise until very tender 5-6 hours. Check periodically and add more beer as needed.
6.  Remove from oven and heat broiler.  Uncover and broil brisket for 5-10 minutes until browned and crisp.
7.  Let brisket cool slightly.  Remove from pan and shrd or slice.  Remove onions and mix into brisket if desired. Moisten with some cooking liquid.
8.  Serve with coleslaw, pickles, BBQ sauce on rolls.