Brisket and onions

Serves 6.

1 head garlic, peeled and crushed

3½ pounds onions, thinly sliced

1 4-pound piece beef brisket, well trimmed

Salt and pepper, to taste

1. Set the oven at 400 degrees.

2. In a large roasting pan, spread the garlic and onions. Sprinkle the brisket on both sides with a generous amount of salt and pepper. Lay meat, fatty side up, on the onions.

3. Cook brisket for 1 hour. Turn the oven temperature down to 325 degrees.

4. Remove the pan from oven. Spread the onion mix on top of the brisket. Cover with foil and return the meat to oven.

5. Cook the brisket for 2 more hours, adding water to the pan if it seems dry. The brisket should be tender enough to cut with a fork.

6. Remove the meat from oven and let it rest, covered, for 30 minutes. Slice the meat against the grain and serve it with onions and pan juices.

Adapted from Ivan Basch