Brisket. The word alone can conjure images of bubbehs and kosher delis on the Lower East Side. It can also conjure images of oven slavery and hours of kitchen torture that produce only a tough, stringy mess.
I’ve seen dozens of recipes, each calling for anywhere from 9 to 18 hours of preparation and cooking time. Feh. What I have for you is an easy and (so far, for me anyway) foolproof recipe for a nice, thinly sliced, savory brisket.
This is for a large cut of meat (providing days’ worth of leftovers!), so you must have a large enough pot. I used a hard anodized ovenproof 8 quart oval pot, which can hold a 5 – 6 lb brisket snugly, and can move easily from stovetop to oven. However, if your pot isn’t as big, reduce the size of the cut to fit.
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