Beef Brisket Bierocks with Onions and Thyme

Brisket is patient meat, and bierocks reward the same kind of patience. The beef is cooked until pull-apart tender, folded with onions and thyme, then baked inside dough that travels well from kitchen table to cooler to pickup tailgate.

3 pounds beef brisket
2 large onions
4 thyme sprigs
2 garlic cloves
Dough for 8 bierocks or enriched dinner-roll dough
2 cups stock
2 tablespoons butter
1 egg
Kosher salt
Black pepper

Season the brisket generously and braise it with stock until it pulls apart easily, about 3 hours.
While the brisket cooks, slice the onions and cook them slowly in butter until deep gold; stir in garlic and thyme for the final minute.
Shred the brisket finely and mix it with enough onion mixture to make a moist but not wet filling.
Divide the dough, flatten each portion, and spoon in the filling; pinch the seams closed and place seam-side down on a sheet pan.
Brush with egg wash, proof until lightly puffed, then bake at 375 degrees Fahrenheit until dark golden and hot through, 20 to 24 minutes.

Cool fully before freezing. Reheat in a 350 degree oven so the bread stays soft and the filling heats evenly.