Preheat the static oven to 150°C (300°F).

Pat the 2 kg beef brisket dry and place it on the cutting board.

Combine paprika, rosemary, sage, garlic powder, black pepper, and coarse salt in the mixing bowl.

Rub the spice mixture evenly over all sides of the beef brisket.

Peel the 3 Tropea onions and slice them into thick wedges.

Sear the seasoned beef brisket in a large oven-safe roasting pan over high heat until browned on every side.

Remove the seared beef brisket from the roasting pan and set it aside.

Cook the sliced Tropea onions in the same roasting pan over medium heat until lightly softened.

Pour the 330 ml beer into the roasting pan and scrape the browned meat juices from the base.

Return the seared beef brisket to the roasting pan and surround it with the onions and beer juices.

Cover the roasting pan tightly with aluminum foil.

Roast the covered beef at 150°C (300°F) for 240 minutes, until it is very tender and pulls apart easily.

Remove the beef brisket from the roasting pan and shred it into strands with two forks.

Mix the shredded beef back into the onion-and-beer cooking juices until thoroughly coated.

Slice the 500 g Tuscan bread into thick bruschetta-sized pieces.

Toast the Tuscan bread slices until their surfaces are crisp.

Spoon some cooking juices over each toasted bread slice, then top with the pulled beef and onions.