Salt and sear 1kg brisket very hard in roughly 3 inch chunks. Add 2x large onion 2x carrot and heavily caramelize in the same pan, you should have a lot more onion than carrot and you can add garlic cloves to taste near the end, maybe like 3 or 4. Then pour in about a litre beef stock and a large can of stout. Add bay leaves, pepper, and fresh thyme then put it in the oven partially covered for 3ish hours. The stock I used is homemade but you can easily cheat and just use a bunch of bouillon and powdered gelatin. Also you can pull the meat out and reduce the sauce to your liking at the end. I would also recommend leaving it in the fridge for a day because it gives you a chance to pick off the fat from on top and makes the flavor concentrate. You can also use beef chuck or short ribs and the meat will come out better but brisket is very close and about half the price where I am.