One 5-pound beef brisket
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 cups low-sodium beef stock
4 stalks celery, cut into 1-inch pieces
3 large carrots, cut into 1-inch pieces
2 bay leaves
2 large red onions, cut into 1-inch pieces
1 small bundle fresh thyme, tied together with kitchen twine
One 12-ounce bottle dark German beer
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