- 1 4lb brisket
- 2 - 3lbs white onions
- Optional: 2-3 carrots + celery stalks
- 2 tablespoons salt
- 1 tablespoons pepper
- Optional: 1 - 2 bunch's of radish for a garnish
Cook Time: 6 hrs
(If you are doing a whole brisket, about 8-10lbs, just double the pounds of onions, I always add more onions because they shrink so much during the cooking process.)
Preheat oven to 325, (if you are in a rush 350)
Chop onions and place into a baking dish.
Lay brisket on top of onions and season both sides with salt and pepper, be generous here, thats all the seasoning.
Cover the onions and brisket with foil, and fit it really well. (When I cook with foil I always like a layer of parchment between the foil and the food.)
Put everything into the oven for about 4 hours. It is so hard to not peek but very important to let the brisket do it's thing.
Remove from the oven and let cool for about an hour, skim off any of the fat.
In the meantime, slice up some fresh raddish and cucumber as a garnish.
Transfer to a cutting board and slice.
Make sure to have the onions near by, they are equally delicious!