Preheat oven to 500 degrees. In a large nonstick pan, heat the olive oil. Add the garlic, onions and sauté until soft. Add onions to a large roasting pan. Place the meat on top. Pour in 1 can of beer. Cover and bake for 20 minutes. In a small bowl, stir together onion soup mix, tomato paste, brown sugar and hot water to make a paste. Remove the meat from the oven and spoon mixture over meat. Surround the meat with carrots and remaining can of beer. Reduce heat to 325 degrees, cover pan and cook until tender about 1¼ hours. Add in prunes and apricots. Bake for 30 more minutes. This dish is best made a day or 2 in advance. Cool slightly and refrigerate for up to 2 days. Earlier in the day you are going to serve it, skim off any fat that has formed on the top of the brisket. To carve-thinly slice the meat against the grain. To do this, secure meat with tongs or a fork and carve with a sharp knife. Slice downward on an angle with long strokes. Add sliced meat back to pan. To reheat-preheat oven to 350 degrees. Place roasting pan, covered, in oven and heat for about 45 minutes until completely heated. Place on a serving plate. Spoon the carrots, onions, dried fruit and sauce on top of the meat. Leftovers will freeze great! Serves 10 (each serving about 5 ounces of brisket, 1 apricot, prune and sauce) Weight Watchers (old points) 7 ⨠Weight Watchers POINTS PLUS 8 SKINNY FACTS: for 1 serving 354 cal, 8.5g fat, 41g protein, 24g carbs, 3g fiber, 348mg sodium, 13g sugar For more skinny recipes, pleas join me at http://www.skinnykitchen.com