To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3.
2 teaspoons canola oil
1 (5-pound) flat-cut beef brisket, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
4 cups water
3 cups dark beer
2 cups chopped carrot
1 cup vertically sliced onion
1/4 cup chopped peeled fresh ginger
1/4 cup no-salt-added ketchup
1 teaspoon lower-sodium soy sauce
1/4 teaspoon crushed red pepper
20 cilantro sprigs
10 thyme sprigs
6 orange rind strips
6 lemon rind strips
2 bay leaves
1 apple, cored and cut into 6 wedges
1 (3-inch) cinnamon stick
1/4 cup honey
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
How to Make It
Preheat oven to 325°.
Heat oil in a heavy roasting pan over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and black pepper. Add beef to pan; cook 15 minutes, browning on both sides. Drain oil from pan. Add water and next 14 ingredients (through cinnamon). Bring to a boil; cover with foil, and bake at 325° for 4 hours. Remove beef from pan, reserving cooking liquid. Strain liquid through a sieve into a bowl, and skim fat from surface. Return liquid and beef to pan.
Cook beef, uncovered, at 325° for 1 1/2 to 2 hours or until meat is fork-tender, basting occasionally. Remove beef from pan, reserving cooking liquid; cover and keep warm.
Place a large zip-top plastic bag inside a bowl. Pour cooking liquid into bag. Carefully snip off 1 bottom corner of bag, and drain liquid into a medium saucepan, stopping before fat layer reaches opening. Discard fat. Cook the liquid over medium-high heat until reduced to about 1 cup. Stir in remaining 1/4 teaspoon salt, honey, and lime juice. Cut beef diagonally across grain into thin slices; serve with sauce. Sprinkle evenly with chopped cilantro.