Alane's Traditional Hanukkah Brisket

Preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C).

Heat a large roasting pan over high heat on your stovetop. Sear the brisket, with its fatty side facing downwards first, in the hot pan until it develops a rich brown color on both sides. Remove the brisket from the pan and set it aside for now.

Add sliced onions to the bottom of the same roasting pan. Pour in a can of beef broth, a can of French onion soup, and a can of beer over the onions. Place the brisket on top; pour in any remaining beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid to trap the flavors.

Bake the brisket in the preheated oven for 3 hours, allowing it to tenderize and absorb all the flavors. Let the brisket rest at room temperature for 30 minutes before proceeding.

Remove the brisket from the roasting pan and wrap it tightly in aluminum foil. Pour all the juices from the pan into a food storage container and cover it tightly with a lid to prevent contamination. Refrigerate the brisket and pan juices overnight, allowing them to meld together.

The next day, preheat the oven to its highest temperature setting again. Pour all the pan juices and onions into a 9x13-inch baking dish.

Unwrap the brisket, cut away any visible fat, and slice it thinly across its grain. Place the brisket slices into the pan juices.

Bake the brisket in the preheated oven until the pan juices have thickened and the meat is hot, about 45 minutes.