Brisket with Slow-Cooked Onions

Ingredients:

• 1 4-pound brisket--a fatty cut is preferable
• Salt and pepper
• Canola oil
• 2 large onions, sliced

Directions:

1. Pat the brisket dry with paper towels and sprinkle with about 1½ teaspoons salt and lots of freshly ground pepper.
2. Heat a heavy, lidded pan at least a little bit bigger than the brisket over high heat for about 3 minutes.
3. 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.
4. 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.
5. 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.
6. When done, the brisket should be buttery tender. Taste for salt, add more as needed, and serve with potatoes.
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