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Preheat oven to 350F. Combine beer, cranberry sauce
and catsup in
medium bowl and set aside. Heat olive oil in heavy
large Dutch oven
over high heat. Season brisket with salt and pepper.
Add brisket to
Dutch oven and sear until brown, about 5 minutes
per side. Transfer
brisket to plate. Add sliced onion to same pot
and saute until soft
and brown, stirring and scraping bottom of pot
frequently, about 8
minutes. Place brisket on onions. Pour beer mixture
over brisket.
Bring liquids to boil. Cover pot tightly. Transfer
to oven and bake
until brisket is tender, about 3 hours. Let brisket
cool 30 minutes
before serving.
Spoon fat from top of gravy. Transfer brisket to
cutting board.
Thinly slice brisket across grain. Return brisket
to gravy.
