This is the weather of comfort food. Brisket has got to be one of the easiest things to make and perfect for a cold winter’s night. This is an easy recipe.

1 5/6 lb. brisket
3 medium/large spanish onions, sliced
bunch of italian parsley
1 bag of small carrots (ready to eat)
couple bottles of your favorite barbecue sauce
1 can of chicken broth – about 2 cups.
salt, pepper and paprika

Preheat the oven to 350 degrees. Use a large dutch oven pot. Salt, pepper and paprika the brisket. Layer the bottom of the pan with 1/2 the onions, 1/2 the parlsey and 1/2 the bag of carrots. Put the brisket on top of this. On top of the brisket spread the rest of the onions, carrots and parsley. Take your favorite barbecue sauce. I prefer Bone Suckin’ Sauce which I buy in 1/2 gallon sizes. Pour the barbecue sauce over the brisket until is it almost covered. Take the chicken broth and pour on top. The meat is braising so make sure it is pretty much covered in liquid.

Put the brisket in the oven for around 3 1/2 to 4 hours. When the brisket is done, you can easily cut into the meat but it is not falling apart, yet. Take the brisket out, slice it against the grain and put back into the pot. At this point, I generally just leave it on the stove. Sometimes I throw par-boiled whole potatoes in that slowly continue cooking from the heat in the pot. Then, reheat before serving in the oven.

Brisket is one of those meals that always taste better the next day.