for the onions:
1/3 cup plus 1 tablespoon oil
2 1/2 lb. onions, thinly sliced, about 5
for the brisket:
5 stalks celery, sliced
1 1/2 cups chicken stock
1 12 ounce bottle beer
8 ounces Bone Suckin’ BBQ sauce
2 tablespoons tomato paste
1 teaspoon dried marjoram
1 5 lb brisket
1 tablespoon paprika
salt & pepper to taste
Preheat oven to 325 degrees .
Prepare the onions:
Heat 1/3 cup oil in a large heavy pot over medium heat. Add onions and sauté until caramelized, stirring occasionally, about 35 minutes. Slow cooking will bring out the flavor without browning them too much. If they start to brown too fast, lower the heat. Transfer onions to a large roasting pan. Sprinkle brisket with paprika, salt and pepper. Place brisket on top of onions. Set aside.
Prepare the sauce:
In the same heavy pot heat 1 tablespoon oil. Add celery and sauté until brown, about 5 minutes. Add chicken stock to pot.
Bring to a boil and scrape up any caramelized bits from the bottom of the pan. Remove from heat. Add the beer, BBQ sauce, tomato paste and marjoram to pot, stirring to combine. Pour sauce over brisket.
Cover tightly with foil and bake for 3 hours and 45 minutes until very tender. Uncover and let stand 1 hour at room temperature. The brisket can be prepared 3 days in advance. Cover and keep refrigerated.
Preheat oven to 350 degrees F. Spoon off any fat from brisket and sauce. Slice meat thinly across the grain. Return to roasting pan.
Transfer sauce to saucepan and bring to a boil. Season with salt and pepper. Spoon sauce over brisket, cover and rewarm until heated through.