Slow Cooked Brisket

1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
4 large red or yellow onions, thickly sliced
one 3-lb beef brisket
2 Tbs water

Adjust rack to center position and preheat oven to 325.

In a small bowl, combine the salt, pepper and garlic powder. Mix well and set aside.

Scatter half of the sliced onions in a Dutch oven. Pat the brisket dry with paper towels, then sprinkle the salt mixture evenly over both sides of the meat. Place the brisket, fat side up, on top of the onions and cover with the rest of the onions. Spoon in the water.

Cover the pain tightly with foil, then cover it with the lid (to capture the steam as the meat cooks). Place the pan in the center of the oven and let the brisket roast, undisturbed, for 3 hours.

Remove the pan from the oven, uncover it (careful of steam), and pierce the meat with a fork. If the fork goes in easily and the meat is tender, it's done. If it still seems tough, cover the pan again with the foil and the lid and put it back into the oven, and check it again every 15 to 20 minutes. Depending on the cut of meat, the total cooking time can take as long as 4 hours or more -- better to be overdone than underdone.

When you take the finished brisket out of the oven, uncover it and let it sit in the pan for at least 10 minutes before slicing it.

To serve, transfer brisket to a cutting board and slice it then across the grain. Spoon some of the well cooked onions and pan juices on top of each serving.