3 lbs beef brisket, with a thin layer of fat on top
2 vidalia onions
3 cloves of garlic
1 large granny smith apple
1 lovely can of Guinness
2 sprigs of rosemary
4-6 fresh bay leaves
fresh cracked pepper
Score the fat layer of brisket and rub with salt and pepper. Slice peeled onions and peeled apples into wedges. Slice garlic into slivers. Layer all ingredients into a dutch oven and pour the beer over and cover with heavy lid. Place into 275F oven for 4.5 hours. Check for tenderness at this point; it should easily be pulled apart with two forks. Return to oven uncovered, if tender, for another 30 minutes to allow the top to brown nicely. Check on it every 10 minutes to baste.
Let cool to warm temp before slicing. Remove fat from top of sauce remaining in the pot and puree with hand mixer for gravy.
I served this along with oven roasted baby carrots (olive oil and sea salt). Same temp for about 40 minutes.