Sweet and Sour Brisket
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1 12-ounce bottle beer
1 cup packed canned whole-berry cranberry sauce
1/2 cup catsup
2 tablespoons olive oil
1 4- to 5-pound flat-cut beef brisket
1 large onion, sliced

Preheat oven to 350F. Combine beer, cranberry sauce and catsup in
medium bowl and set aside. Heat olive oil in heavy large Dutch oven
over high heat. Season brisket with salt and pepper. Add brisket to
Dutch oven and sear until brown, about 5 minutes per side. Transfer
brisket to plate. Add sliced onion to same pot and saute until soft
and brown, stirring and scraping bottom of pot frequently, about 8
minutes. Place brisket on onions. Pour beer mixture over brisket.
Bring liquids to boil. Cover pot tightly. Transfer to oven and bake
until brisket is tender, about 3 hours. Let brisket cool 30 minutes
before serving.

Spoon fat from top of gravy. Transfer brisket to cutting board.
Thinly slice brisket across grain. Return brisket to gravy.