Once you understand the basic technique of searing and braising, you can customize your own version with a variety of flavorful additions that excite you — 40 cloves of garlic; herbs like thyme or a little rosemary; spices such as cumin, cinnamon, or curry powder; red wine instead of beer; or carrots and parsnips added during the last hour of cooking.
If you're not in the mood for brisket, go ahead and braise short ribs. Or a shoulder of pork. The concept is the same: Season and sear the meat, add aromatics like garlic and onion, and then cook slowly in a flavorful liquid until it gets as tender as you are tough.
Serve alongside something that will welcome all the sauce, like mashed potatoes, noodles, couscous, or a baguette, and some bagged salad greens with a sprinkle of olive oil, lemon, and salt.