| | Directions | | Preheat oven to 350°. Pat brisket dry and sprinkle with Montreal seasoning. 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. 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 and bouillon cube (liquid should come about halfway up sides of meat) and bring to a boil. 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. 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. |
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| Ingredients | | - |  | 1 boneless beef brisket, trimmed of excess fat (3 1/2 to 4 3 1/2 lbs ) |
| - | | 1 teaspoon approximately) Montreal seasoning |
| - | | 2 tablespoons approximately) olive oil |
| - | | 1 onions, halved lengthwise and thinly sliced lengthwise (2 lbs 6 cup ) |
| - | | 1 Turkish or 1/2 California bay leaf |
| - | | 1 bottle beer (not dark) (12 ounce bottle) |
| - | | 1 beef bouillon cube, crumbled |
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