Brisket for the Holidays

I make pretty much the same meal every year for Rosh Hashanah.  We make the same thing for Yom Kippur, Passover and Thanksgiving too.  Something comforting about it. 

Here is my brisket recipe.  I am making it this morning.  I have been doing the slow cook these days.  Set the oven to 280 and let it cook for 8 hours.

1 5/6 lb. brisket
3 medium/large spanish onions, sliced
3/4 large carrots peels and cut into slices
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 and 1/2 the carrots. Put
the brisket on top of this. On top of the brisket spread the rest of
the onions, carrots. 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.

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.