After a 30-year separation, my old college friend Jane and I connected. Shortly after catching up, we exchanged brisket recipes. Here's mine (actually, it's from a 1981 Gourmet Magazine, and I've been cooking it ever since).
Brisket
This brisket recipe is extremely simple.
I cook it the night before. Then I cool it. Before serving, I remove fat from the juices, slice the meat (much easier to slice when cool), pour some of the juices and onions over the sliced meat to keep it all very moist, wrap tightly in foil, and reheat. The balance of the juices/onions are served on top or on the side.
From the March 1981 Gourmet Magazine:
Rub a three-pound brisket with salt and pepper. In a heavy casserole just large enough to hold the brisket, sprinkle five sliced onions. Top them with the meat, and sprinkle the meat with minced garlic. Bake the brisket, covered with foil and the lid, in a 325 degree oven for 3 hours or until it is tender. (The recipe has 3 hours, but I think you'll need more time, even for a three-pound cut. Also, the original recipe has you thicken the juices, but I like them just as they are -- great for dipping bread.) Arrange the onions and some of the juices over the meat. Serve the remaining juices separately.
