Beer-Braised Brisket with Onions Recipe | Epicurious.com
"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
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1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons olive oil
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2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)
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1 Turkish or 1/2 California bay leaf
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1 (12-ounce) bottle beer (not dark)
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1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled
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1 tablespoon balsamic vinegar
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