- Season the brisket well with salt (about 2 ½ – 3 teaspoons worth) and black pepper.
-Place a large braising pan or Dutch oven over medium-high to high heat, and drizzle in about 4 tablespoons of the canola oil; once the oil is hot, add the brisket in and sear for about 4 minutes on each side; remove from pan and set aside.
-Reduce the heat under the pan to medium-low, and add in the onions; add in the Italian seasoning, plus a sprinkle of salt and pepper, and saute them for about 6 minutes, scraping up the brown bits on the bottom of the pan.
-Add in the garlic, and once that is aromatic, add in the lager and the beef stock or broth, and stir; nestle the brisket into the liquid and onions, bring to the boil, cover, and place into the oven to slowly braise for about 3 – 3 ½ hours, or until very fork tender. (My brisket was just shy of 2 ½ lbs, and I braised it for 3 ½ hours.)
-Remove the braise from the oven, and allow it cool for at least 30 minutes (you can also make this ahead and allow the brisket to completely cool in its braising liquid, and then slice it up the next day for extra flavor, and gently reheat).
-Slice the meat very thinly with a sharp knife, against the grain; place onto a platter.
-Strain the onions from the cooking liquid, and reserve both the onions and the liquid; add the onions on top of the sliced meat, and set the strained juices aside for a moment.
-Add a thin layer of mayo to your toasted buns, if desired, then add some of the sliced brisket and onions, and slather on some of the Creamy Horseradish Sauce; serve with a little of the warm, reserved juices that you strained, as the “jus” to dip the sandwich in, if desired.
Creamy Horseradish SauceIngredients:
•¼ cup plus 2 teaspoons cream horseradish (in a jar) •¼ cup plus 2 teaspoons sour cream •Pinch or two salt •Twist of cracked black pepper
Preparation: -Mix all ingredients together in a bowl until well-combined; use immediately, or keep any unused portion in the fridge, covered.