This dish is a hearty, stick-to-your-ribs meal. The bitter character of the beer is balanced by the addition of brown sugar, and three different peppercorns add a bite that will cut through the richness of the gravy. 

Preparation

Preheat oven to 425°F.

In a mixing bowl, combine brown sugar, vinegar, peppercorns and olive oil. Season the brisket with salt, then rub the mixture all over the brisket. Let the roast marinate while you dice the vegetables.

Roast the brisket in the oven for 15-20 minutes, or until a dark crust forms.

Preheat a medium sauté pan over medium-high heat, then sauté the vegetables in olive oil until the onions become translucent.

Deglaze the pan with the beer, add the bay leaves and bring to a boil. When the liquid boils, add the brisket, put on a tight-fitting lid and place the whole pan on the middle rack of the oven. Turn the heat down to 350°F. Braise the brisket for 2-2½ hours or until the meat shreds easily with a fork.

When the meat is tender, take it out of the sauce and wrap it in aluminum foil. Using a slotted spoon, scoop out the bay leaves and half of the vegetables and discard. Puree the sauce with an immersion blender and blend in the Dijon mustard. Adjust seasoning to taste.

Slice the brisket thin against the grain and serve with a healthy portion of gravy.