Brisket with Slow-Cooked Onions
- 1 4-pound brisket--a fatty cut is preferable
- Salt and pepper
- Canola oil
- 2 large onions, sliced
- Pat the brisket dry with paper towels and sprinkle with about 1½ teaspoons salt and lots of freshly ground pepper.
- Heat a heavy, lidded pan at least a little bit bigger than the brisket over high heat for about 3 minutes.
- Add enough oil to cover the pan with a film (about 2 tablespoons). Carefully place the brisket in the pan. Let it sear to a golden brown, 4 to 5 minutes, then flip and let the second side cook.
- Push the brisket to one side of the pan and add the onions, tossing to let them all get covered in the oil. Cook 2 to 3 minutes, just until the onions wilt. Sprinkle on some salt and pepper.
- Pour enough water to come halfway up the brisket--it'll range, depending on the size of your pot. I use about 4 cups. Let the water come to a boil, then turn the heat as low as it goes, cover the pot, and simmer for 5 hours. You'll want to flip the brisket occasionally.
- When done, the brisket should be buttery tender. Taste for salt, add more as needed, and serve with potatoes.
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