2 to 3 lb Criollo Beef Briskit
1 Tbsp olive oil
2 large onions, chopped
1 bottle (12 oz) beer or pale ale Mustard Sauce:
1/2 cup Dijon-style mustard
2 Tbsp chopped parsley
Heat oil in stockpot over medium heat until hot; brown beef brisket. Remove; sprinkle with 1 tsp salt and 1/2 tsp pepper.
Add onions to pot; cook and stir 5 minutes or until tender. Place brisket, fat side up, in pot. Add beer; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.
Remove brisket. Skim fat; cook cooking liquid, uncovered, 15 to 20 minutes or until reduced by half.
Combine mustard, parsley and 2 Tbsp onion sauce. Carve brisket diagonally across the grain; top with remaining onion sauce. Serve with mustard sauce.