Beer Braised Brisket and Onions

Cut the edges off both ends. Cut each in half. Peel each half. Slice them thinly starting from the bottom and work your around the half moon to the other end.
Place the slices in a large bowl.
Add the mustard, garlic, scotch bonnet, lemon juice, adobo seasoning, salt, pepper, thyme, and sazon + epis seasoning if using.
Toss the sliced onions in this marinade and give them a real good mix. Let those onions sit and soak—minimum 1 hour, but overnight preferably.

Mix the dry spices together in a small ramekin or mixing bowl
Season the brisket well with the spices and browning sauce. Marinate for at least an hour, preferably overnight.
Preheat oven to 285 degrees F.
Heat dutch oven on medium heat. Add oil and brown the brisket on both sides cooking about 3-4 minutes per side. Remove and set aside.
Add beer and bring to a simmer. Deglaze the pan by scraping up any browned bits with a wooden spoon.
Add beef broth, remaining spices, brown sugar, bay leaf, and cassareep. Mix well and simmer 5 minutes.
Add the beef brisket back. Half the brisket should be submerged by the liquid.
Top the brisket with half the onions and drop the rest into the pot.
Cook 5-6 hours until desired tenderness.
Allow brisket to cool.
Serve over rice or mashed potatoes with onions.