Onion Braised Brisket

I found a nice brisket at Publix, then needed to decide how to cook it. Browsing the internet, I found: this recipe.

It sounded delicious, and it was. I only got a 3 or 4 pound brisket (which fit in my dutch oven), but other than that, I followed the directions.

After cooking, which took an additional 2 hours after the slicing at 1 1/2 hours, I stuck the whole pot in the fridge overnight (using the hint that it is better the next day).

The next day, I heated it back up in the oven, and ate one serving for lunch. It was tender and juicy, and I stuck four more servings in pyrex containers for later. The caramelized onions and carrots were great with the brisket.

The only drawbacks were the drop of hot oil that splashed on my finger when putting the onion in the pot (I'll lower them in with the spider next time) and the effort to clean up the dutch oven with all the deep brown oil crust on the sides now (it is soaking at the moment).