Another one of my grandmother's recipes. I like it best as a sandwich on rye bread with the onions and gravy from the pan. Mmmmmmmm. The amounts of the ingredients really doesn't matter here. Just be generous and you can't go wrong. I gave a size for the brisket because zaar required it, but you can use any size brisket you have. When I make this during Passover, I just leave out the beer---not quite as tasty, but still pretty darn good.