Beer-Braised Brisket With Onion Jam

• 1 1/2 teaspoons salt, divided
• 1 teaspoon ground cumin
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 6 garlic cloves, minced
• 3 tablespoons canola oil, divided
• 1 (4 1/2-pound) flat-cut brisket roast (untrimmed)
• 4 cups unsalted beef stock (such as Swanson)
• 1 (12-ounce) beer
• 3 medium onions, sliced
• 3 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cornstarch
• 1 1/2 tablespoons chopped fresh thyme

1. Preheat oven to 325u0b0.
2. Combine 1 1/4 teaspoons salt and next 4 ingredients (through garlic) in a small bowl. Stir in 1 tablespoon oil. Rub salt mixture evenly over side of beef without fat cap; place beef, salt-mixture side down, in an enameled cast-iron Dutch oven. Combine stock and beer; pour over beef. Cover and bake at 325u0b0 for 4 hours or until tender, turning after 2 hours. Cool to room temperature; cover and refrigerate overnight.
3. Preheat oven to 350u0b0.
4. Trim fat cap from beef; discard. Thinly slice beef. Skim fat from cooking liquid; discard fat. Remove 1 cup cooking liquid; set aside. Place beef and remaining cooking liquid in a 13 x 9-inch glass or ceramic baking dish; cover with foil. Bake at 350u0b0 for 30 minutes or until thoroughly heated.
5. Heat a large skillet over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add onions; saute 6 minutes. Reduce heat to medium; cook 15 minutes or until tender, stirring occasionally. Stir in vinegar, sugar, and cornstarch; cook 30 seconds. Stir in reserved 1 cup cooking liquid; bring to a boil. Cook 1 minute, stirring frequently; remove from heat. Stir in remaining 1/4 teaspoon salt and thyme. Serve with beef.

salt, ground cumin, freshly ground black pepper, paprika, garlic, canola oil, flatcut brisket roast, unsalted beef stock, beer, onions, cider vinegar, brown sugar, cornstarch, thyme

Taken from www.myrecipes.com/recipe/beer-braised-brisket-1 (may not work)