Ingredients
1 tbsp vegetable oil
1.8 kg beef brisket
ground black pepper, to taste
2 onions, thickly sliced
2 cloves garlic, peeled and halved
salt and pepper, to taste
Directions
Step 1
In a large deep skillet or pot, heat oil over medium-high heat. Season the brisket generously with black pepper. Place it in the pan and cook until the surface turns a rich brown color, ensuring it doesn't burn but becomes dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
Step 2
Add garlic to the pan, and pour in enough water to almost cover the roast. Bring it to a simmer. Reduce the heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should become fork-tender.
Step 3
Transfer the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper, if needed.