Braised First-Cut Brisket

DIRECTIONS

1. Season the first-cut brisket on both sides with salt, pepper, onion powder, garlic powder, and paprika. (Note: The "first-cut" or "flat-cut" brisket is the leanest cut of brisket, and literally is the first cut.)
2. Heat the oil in a large enough saute pan that will fit the brisket comfortably.
3. Heat to just below smoking; add the brisket, fatty side down, and brown it very well.
4. Turn the brisket over and brown the other side very well, too.
5. Return the brisket to the first side, and let it cook for another 10 minutes.
6. Remove brisket from saute pan, and place it in a roasting pan.
7. Add the sliced onions to the saute pan.
8. Saute the onions over medium heat until the onions are brown -- the browner the better, but be careful to not burn them.
9. When the onions are sufficiently brown, add them to the roasting pan that contains the brisket.
10. Then add the carrots and the potatoes to the roasting pan, too.
11. Next, add enough chicken stock or water to the roasting pan until it comes halfway up the brisket.
12. Cover the roasting pan, and place in a 400-degree oven for 1 hour.
13. Then lower the temperature to 300 degrees, and slow roast the brisket for 2.5 more hours.
14. Remove the brisket from the oven and test it with a fork for tenderness. It should go in very easily. If you feel that it needs more time, cover it back up and return it to the oven for an additional 30 minutes.
15. Once the brisket is nice and tender, place it on a large cutting board and allow it to rest for 15 to 20 minutes.
16. Then slice it against the grain into thin slices.
17. Place the sliced brisket on a plate and cover with the sauce. Serve with the potatoes and carrots from the pan. Enjoy!