I had a total of 7 large pieces of veal brisket. You need to remove the film, dry it, and RUB 1 tsp salt and pepper on all sides, leave for 10 minutes. While the brisket infused, minced garlic (I used the frog), mix it with the sugar, the remaining salt, pepper, vinegar, mustard, nutmeg and vegetable oil. In a large skillet, heat the oil and fry the bacon over high heat, if possible, on all sides until Golden brown. Lid during roasting don't cover.

Roasted brisket is hot add mustard-garlic mixture. Put in the form of fat up.

Meat onion cut into rings. Pour the beer over the onions so that beer soaked onions. Pour on the sides of the broth. Cover and bake in a preheated 160 degree oven for 3.5 hours. I baked it for the specified amount of meat in two glass forms, dividing the beer and broth into equal parts for each form.

The result is a delicious, soft meat. And onions in the baking field, and not boiled, although the beer and the broth given a sufficiently large volume of fluid, and left tomline-crispy and perfectly harmonized taste with the finished meat.