Brisket with Vidalia Onion Puree

Step 1: Preheat oven to 375º. To cook the brisket, in a large heavy-bottomed Dutch oven, heat the oil over high heat. Pat the brisket dry with paper towels and season with salt & pepper. Sear the brisket until a rich dark brown on both sides, 8-10 minutes, total. Remove to a plate.

Step 2: Decrease the heat to medium, add the onions and cook, stirring constantly, until they begin to color and soften, 5-7 minutes. Add garlic and cook until fragrant, 30-45 seconds. Add paprika, bay leaves, and seared brisket. Add the beer and stock and bring to a boil over medium-high heat. Cover and bake until tender, 2 1/2 - 3 1/2 hours, adding more stock if needed, so the meat does not dry out.

Step 3: Remove the brisket from the oven and transfer to a cutting board. Remove and discard bay leaves. In the Dutch oven, using an immersion blender, puree the onions until smooth. Taste and adjust seasonings with salt & pepper. To serve, slice the brisket against the grain and serve with the onion puree.