Kosher Pot Roast (Brisket)

• 1 whole brisket, 6 to 7 pounds
• 2 tablespoons beef fat rendered from the brisket, or vegetable oil
• 2 large onions, sliced very thin
• 1 cup well-seasoned beef stock
• Salt and freshly ground black pepper to taste

1. Preheat broiler.
2. Place the brisket on a rack in a broiling pan and broil until the outside is browned on both sides.
3. Preheat oven to 350 degrees.
4. Heat the beef fat in a large roasting pan or a 7- to 8-quart heat-proof casserole and saute the onions.
5. When the onions are brown, stir in the stock.
6. Place the meat in the pan or casserole, cutting it in half if necessary.
7. Cover the pan and place in the oven.
8. Bake the brisket for three to four hours, or until very tender.
9. Allow to cool, then refrigerate overnight.
10. Remove congealed fat from the sauce and reheat the meat in the sauce.
11. Season the sauce with salt and pepper.
12. Slice and serve the meat in the sauce or with sauce on the side.

brisket, beef, onions, beef stock, salt

Taken from cooking.nytimes.com/recipes/1649 (may not work)