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BBQ Brisket
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| 4 | Idaho potatoes, peeled and cut into 1/2-inch slices |
| 2 tablespoons | vegetable oil |
| 1 (5- to 6-pound) | first-cut or flat-cut brisket |
| 2 large | onions, peeled and cut into 1/4-inch slices |
| 4 | garlic cloves, peeled and minced |
| 1 (12-ounce) can | beer |
| 1/2 cup | low-sodium beef broth |
| 4 | celery stalks, cut into 1/2-inch slices |
| 1/2 cup | tomato paste |
| 1 (14 1/2-ounce) can | stewed tomatoes |
| 2 | bay leaves |
| 1/2 cup | packed dark brown sugar |
| 1/3 cup | Dijon mustard |
| 1/2 cup | red wine vinegar |
| 1/4 cup | regular molasses |
| 1/3 cup | soy sauce |
| 1 teaspoon | paprika |
| Salt | |
| freshly ground black pepper to taste | |
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